Almond Noodles with Pickled Pear Relish

 
Give me a rule and I will break it. 

Who says peanuts get to have all the fun? Almonds are just as versatile (hellooo, almond butter) and should be used with abandon. Don’t let this bundle of noodles fool you with its creamy zesty-ness. They may be all up in your face with flavor but this dish is healthy and loaded with good fats, protein, fiber and vitamins to keep your engine roaring. 

So, if you are looking to surprise the people you love at dinner tonight, rock their nuts off by pulling this recipe out of the bag. Be sure to make enough for seconds.  

Almond Noodles with Pickled Pear Relish

Ingredients:

¾ lb soba noodles (or brown rice noodles)

4 boneless skinless chicken breasts

¼ cup rice wine vinegar

3 tsp. sugar

2 tsp. red pepper flakes

1 large shallot, thinly sliced

1 yellow bell pepper, julienned

1 pear, julienned

3 stalks celery, julienned

½ cup slivered almonds

To marinade the chicken:

¼ cup light soy sauce

2 tbsp. rice wine vinegar

1 tbsp. chili paste

1 tbsp grated garlic

For almond dressing:

½ cup natural almond butter

¼ cup light soy sauce

½ cup warm water

2 tbsp chopped peeled fresh ginger

1 tbsp grated garlic

1 tsp. dried cilantro

3 tbsp. rice wine vinegar

3 tsp. sugar (or honey)

3 tbsp. chili paste (to taste, I’m a spice girl)

In a dry skillet, toast almonds on medium heat until fragrant. Set to the side.

Marinade the chicken breasts in soy sauce, vinegar, chili paste and garlic. Prepare noodles based on package directions then drain, rinse and set to the side.

Julienne the shallot, pear, bell pepper, and celery; marinate the vegetables in rice wine vinegar, sugar and red pepper flakes; allow the mixture to set while you prepare the rest of the dish. 

In a medium bowl whisk almond butter, soy sauce, ginger, garlic, cilantro, vinegar, sugar, chili paste and hot water until blended and smooth. Toss the noodles in the sauce and set to the side.

In a grill pan on medium high heat grill the chicken breasts; slather with excess marinade while they cook. Cook until the juices run clear, about 5-6 minutes for each side.

To plate, twirl a portion of the noodles on the plate and sprinkle with almonds. Thinly slice the chicken breast on a diagonal and set on top. Pile the pickle pear relish on top of the chicken and sprinkle with another dusting of slivered almonds.

Great warm or cold.