Noodle Salad with Chicken and Chili-Scallion Oil

May is such a transitional month for me. There are usually many changes. It's a month of birthdays and celebrated occasions. It's also the time of year that we move from our home in the desert to our home on the coast. We will live in a completely different environment for the next 4 to 5 months. It is an exciting time and an emotional time for sure. It's always a tug on the heartstrings to leave family and close friends.

The salad today is a little different from the usual. It is made primarily with the soba noodles being the star. Soba noodles are wonderful in that they have a nutty taste and a slight chew to them. They cook rather quickly and are great in cold salads or perfect for slurping in hot brothy soups. There are many benefits as well a few being that they can decrease cholesterol and lower blood pressure. This recipe has been adapted from the April edition of "Bon Appetit" magazine. My husband loved the chili oil and thought it had a bit of a kick. The only thing I would add to this next time and only if I had on hand would be unsalted peanuts as a garnish. Great for lunch the next day, no re-heating!

Ingredients:

Chili-scallion oil:

2 scallions (thinly sliced)
2 garlic cloves (thinly sliced)
2 star anise pods (whole)
2 tablespoons crushed red pepper flakes
1 tablespoon fresh ginger (chopped)
1 teaspoon Sichuan peppercorns
1/2 cup vegetable oil

Noodles and sauce:

6 ounces soba noodles (they suggest ramen, somen or udon)
(here I doubled the sauce)
4 tablespoons reduced-sodium soy sauce
4 tablespoons unseasoned rice vinegar
3 teaspoons sugar
2 teaspoon toasted sesame oil
2 cups cooked chicken (shredded)
2 scallions (thinly sliced)
3/4 large hothouse cucumber (sliced thin)
5 radishes thinly sliced
1 cup cilantro leaves
1 handful unsalted peanuts (to garnish)

Start with chili scallion oil by adding all ingredients to small saucepan over medium heat. Stir occasionally until scallions and garlic turn lightly brown, about 3 to 5 minutes. Remove from heat, let cool and then transfer to jar. Cover and chill.

Next cook noodles in a large pot of boiling water about 7 minutes. (follow directions on the package of the type of noodle that you end up using). Rinse noodles in cold water, then shake off as much water as possible.

Combine and whisk together the soy sauce, vinegar, sugar and vegetable oil. In serving bowl add noodles,chicken, scallions and half the sauce, toss together. Add cucumbers, radishes and cilantro and toss gently. Garnish with peanuts.