Ingredients

• 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
• 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

Instructions

1. 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.
2. DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
3. 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.
4. 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.
5. 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.