Peanut, Chicken and Pear Noodles
People seem to be better at requesting that fruit be purchased and available, than they are at eating it. So I found myself with some left over pears. This is a nice cool but filling dish.
1 pound noodles (spaghetti, low mein, Udon, etc)
1 cup + 2 tbs crunchy peanut butter
1/4 cup white vinegar
1 tablespoon + 1 tsp sesame oil
1/2 teaspoon kosher salt
1 egg, beaten and scrambled
1 cup fresh spinach or kale
2 cups rotisserie chicken, shredded
2 ripe pears, such as Bosc or Bartlett, peeled and thinly sliced, divided
5 scallions, trimmed and thinly sliced
1/4 cup Thai sweet chili sauce
1/3 cup roasted peanuts, roughly chopped
1-2 small red Serrano chilies, seeded and thinly sliced (optional)
1/2 cup chopped cilantro
1 lemon, divided into sections
Salt and Pepper to taste
- Cook the pasta according to the package instructions. Add spinach or kale to the last 2 minutes of cooking. Drain and rinse under cold water. Set aside
- Beat and scramble the egg, break into peanut sized pieces and set aside.
- In a large bowl, whisk the peanut butter, vinegar, oil, 1 cup water, and salt until smooth.
- Toss the dressing with the noodles, spinach or kale, egg, chicken, 1/2 of the pears, scallions, peanuts, chili sauce and chilies, if desired. Mix well
Serve in bowls garnished with cilantro, pear slice and a lemon wedge.