Name: Sichuan-Style Chicken with Rice Noodles
Yield: 4 Servings
Ingredients: 1½ bunches scallions, divided; 1 8-inch piece dried kombu; 1 2-inch piece ginger, peeled, thinly sliced; 3 star anise pods; 1 tablespoon Sichuan peppercorns; ¼ cup plus 2 tablespoons soy sauce; 1 tablespoon kosher salt, plus more; 1 3½–4-pound chicken; 8 ounces dried thin rice noodles (not vermicelli); 2 teaspoons toasted sesame oil, divided; ½ bunch Tuscan kale, tough stems removed, leaves very thinly sliced (about 3 cups); Pinch of sugar; 2 tablespoons unseasoned rice vinegar; 1 tablespoon furikake seasoning, plus more for serving; Chili oil (for serving); Furikake, a dried blend of seaweed, sesame seeds, fish flakes, salt, and other seasonings, can be found at Asian markets, some supermarkets, and online.

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Christopher Testani

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

Recipe notes