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Rach loves the versatility of the delicious scallion sauce that ties this dish together — and having it on hand means dinner's ready in minutes.
"The scallion sauce keeps for a few weeks and is great on noodles, vegetables, salads and omelets," says Rachael.
For the scallion sauce, heat oil over medium-low flame. Finely chop or process to finely chopped 3 bunches of trimmed scallions. Paste with knife to mix in about 2 teaspoons salt or pulse salt in using food processor. Add to the oil with peppercorn, garlic and ginger, raise heat to boil, then drop back to low and cook to olive green, 30 minutes, stirring occasionally at low bubble. Finely chop the last bunch of scallions, raise sauce to boil, then add remaining scallions, stir and remove from heat to cool. Transfer to jar or other airtight container.
For the cold chicken ramen, whisk up the dressing for the noodles in a large glass bowl: soy, vinegar, ginger, garlic, sugar and oil. Add scallions, cucumbers and radishes. Peel skin from chicken and pull or chop meat into bite-sized pieces, adding 2-2 ½ cups to bowl. Add noodles and toss to combine, transfer to serving dish or individual bowls. Top with sprouts or shoots and garnish with scallion sauce to serve.