Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs

chicken garlic cilantro soy sauce pepper chile pepper vinegar noodle green onion/scallion lettuce peanut lunch dinner summer grill/barbecue asian salad backyard bbq dairy free thai picnic

Leela Punyaratabandhu

4 Servings

Source

Ingredients

2½ lb. skinless, boneless chicken thighs

4 large garlic cloves

3 Tbsp. finely chopped cilantro roots or stems

3 Tbsp. oyster sauce

2 Tbsp. soy sauce

1 Tbsp. light brown sugar

2 tsp. fish sauce

2 tsp. freshly ground white or black pepper

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

2 large red chiles (such as Fresno), thinly sliced

¼ cup apple cider vinegar or distilled white vinegar

2 Tbsp. light brown sugar

2 tsp. fish sauce

5 large garlic cloves, finely chopped

¼ cup vegetable oil

5 (3-oz.) packages instant ramen (such as Maruchan), seasoning packets discarded

Vegetable oil (for grill)

Fish sauce and apple cider vinegar (for seasoning)

3 scallions, thinly sliced

4 cups thinly sliced romaine lettuce

½ cup coarsely chopped cilantro

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ cup chopped unsalted roasted peanuts

Method

Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.

Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.

Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.

Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.

Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8–10 minutes. Let rest 5 minutes before slicing against the grain.

Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.

Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.