Chinese Chile Scallion Oil Recipes

NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL

Noodle Salad With Chicken and Chile-Scallion Oil image

This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.

Provided by Bon Appétit Test Kitchen

Categories Salad Chicken Quick & Easy Lunch Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

Chile-Scallion Oil:
2 scallions, thinly sliced
2 garlic cloves, thinly sliced
2 star anise pods
2 tablespoons crushed red pepper flakes
1 tablespoon chopped fresh ginger
1 teaspoon Sichuan peppercorns
1/2 cup vegetable oil
Noodles and assembly:
6 ounces Japanese wheat noodles (such as ramen, somen, or udon)
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
2 cups shredded cooked chicken
2 scallions, thinly sliced
1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
4 radishes, trimmed, thinly sliced
1 cup cilantro leaves or any sprout

Steps:

For chile-scallion oil:
Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
For noodles and assembly:
Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

CHILI-SCALLION OIL

Chili-Scallion Oil image

The basic recipe produces a fiery oil and a tasty chili paste. Either is great for a stir fry, or added to soup, or just use it to liven up ordinary take-out. If you like, use the variations together or separately.

Provided by threeovens

Categories Asian

Time 45m

Yield 2 1/2 cups, 30 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup crushed red pepper flakes
4 garlic cloves, smashed and peeled
3 scallions, cut into thin rings
2 tablespoons fresh ginger, minced
2 1/2 cups corn oil or 2 1/2 cups peanut oil
1/3 cup toasted sesame oil
1/3 cup chinese black beans, coarsely chopped (optional)
3 oranges, zest of, the freshly grated large (optional)
1 tablespoon szechuan peppercorns (optional)

Steps:

In a large pot, combine pepper flakes, garlic, scallions, ginger, and corn or peanut oil; heat, over medium low, until bubbly (225-250 degrees F); let simmer 15 minutes then allow to cool.
Store in a tightly covered glass or plastic container at room temperature.
If using any (or all) of the variations, add them before cooking.

Nutrition Facts : Calories 186.1, Fat 20.6, SaturatedFat 2.7, Sodium 1.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.4, Protein 0.1

LANZHOU CHILE OIL

Lanzhou Chile Oil image

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo. Spoon it over hand-pulled noodles in broth.

Provided by Brandon Jew

Yield Makes a scant 1 cup

Number Of Ingredients 13

Ingredients

1 cup (240 ml) neutral oil
⅛ medium yellow onion, coarsely chopped
1 green onion, coarsely chopped
½-inch piece fresh ginger, peeled and thinly sliced
½ small cinnamon stick
1 black cardamom pod
1 star anise pod
½ tsp. fennel seeds
½ tsp. red Sichuan peppercorns
¼ cup (25 g) Chinese chile flakes
1 Tbsp. raw white sesame seeds
1 Tbsp. raw black sesame seeds
1 dash dark soy sauce

Steps:

Fill a wok or small saucepan with the neutral oil and secure a deep-fry thermometer on the side. Add the yellow onion, green onion, ginger, cinnamon, cardamom, star anise, fennel seeds, and peppercorns. Place the pan over medium heat and warm the oil until it reaches 300°F (no higher, or the oil will taste burnt) and the onions begin to caramelize at the edges, 12 to 14 minutes. Remove from the heat.
Line a fine-mesh strainer with a double layer of cheesecloth and set over a heatproof bowl. Pour the oil mixture through the strainer, then gather up the sides of the cheesecloth and tie closed with kitchen twine to form a sachet. Add the sachet, chile flakes, white and black sesame seeds, and soy sauce to the oil and stir to combine. Let cool to lukewarm, then cover and let sit overnight at room temperature. Remove the sachet and gently squeeze any oil in it back into the bowl. Discard the sachet.
Transfer the chile oil to an airtight container and store in the refrigerator for up to 3 months.

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