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Noodle Salad With Chicken and Chilli-Spring onion Oil

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant chicken noodle salad is a refreshing high-protein meal that balances heat, crunch and herbal freshness. The star of the dish is a homemade aromatic oil infused with star anise, Sichuan peppercorns and ginger, which provides a sophisticated depth of flavour that shop-bought chilli oils often lack. Using Japanese wheat noodles like udon or ramen creates a satisfying base that carries the punchy dressing of rice vinegar and toasted sesame oil beautifully.

Ideal for a light dinner or a nutritious meal-prep lunch, this savoury dish is packed with hydrating cucumber, peppery radishes and lean shredded chicken. You can prepare the chilli oil up to four days in advance to save time, making this an effortless option for busy weekdays. Serve it chilled or at room temperature for a bright, healthy alternative to traditional pasta salads.

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Ingredients for Noodle Salad With Chicken and Chilli-Spring onion Oil

  • 2 spring onions, 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

  • 120ml vegetable oil

  • 170g 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

  • 475ml shredded cooked chicken

  • 2 spring onions, thinly sliced

  • 1/2 large English hothouse cucumber, halved lengthwise, thinly sliced

  • 4 radishes, trimmed, thinly sliced

  • 1 cup coriander leaves or any sprout

How to make Noodle Salad With Chicken and Chilli-Spring onion Oil

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Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until spring onions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.

DO AHEAD: Chilli oil can be made 4 days ahead. Cover and chill.

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 spring onions; toss to coat. Toss with cucumber, radishes, and coriander and drizzle with chilli 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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