One of our favorite Chinese restaurants, Chi’s, serves their scallion pancakes with this amazing peanut sauce. I have to admit that while finishing my last bite of scallion pancake, I am dying to put the plate to my face and lick it clean. (I’m sadly known to do that at home, but wouldn’t dare in public.) I wanted to find another way to enjoy this delicious peanut sauce, so I made with this noodle dish. It’s delicious both hot and cold. I think it tastes even better the next day cold for lunch. Today I kept sneaking back to my fridge for more and more bites.
Noodles with Peanut Sauce (serves 8)
1 14.5 oz box whole grain angel hair pasta
3 small chicken breasts
4 cups shredded carrots
4 cups bean sprouts
4 cups spinach
1 cucumber, cut into matchsticks
5 scallions, sliced
1 cup roasted and salted peanuts, chopped
1 1/4 cups creamy peanut butter
7 tbsp low sodium soy sauce
2 tbsp sesame oil
1 cup hot pasta water/tap water
Saute chicken with olive oil and let rest on a plate once cooked. Meanwhile, cook pasta according to package directions. Reserve 2 cups of the pasta water and return drained pasta to the pot.
In a bowl whisk peanut butter, soy sauce, sesame oil and pasta water till smooth and creamy.
Add peanut sauce, carrots, bean sprouts, spinach, and cucumber. Slice chicken and add to the pasta pot, along with any juices that accumulated. Season with lots salt and pepper. Turn the heat back on to warm through.
Serve and top with scallions, peanuts and Sriracha (if you like it spicy).