Soy sauce noodles in a creamy spinach peanut butter sauce, a quick, healthy dish ready in no time.
My go-to soy sauce noodles recipe. I like the simple only soy sauce noodles as well, but this creamier spinach peanut butter version is even better!
I noticed my food is often green lately. Must be the spring. By perusing the photographs right now while searching for one to post, I realized there is green, green, green everywhere. It makes me feel virtuous and healthy. 🙂
This recipe for spinach peanut butter noodles is simple, easy, and delicious, something that even children enjoy, despite all that green. I mean, what is there not to like: noodles, peas, spinach, peanut butter… all good.
Table of contents
All pantry ingredients, except the fresh spinach. And you might even be so bold there and try some defrosted and thoroughly squeezed out frozen spinach as well, there is not that much that can go wrong.
Otherwise, you will need the peas as well, and I always use frozen ones.
Make sure you use both sorts of soy sauce. Usually, people go for the light soy sauce, but the dark one really gives imparts the dish extra flavor you would not want to miss.
You will need pure peanut butter, make sure it is not sweetened.
And noodles, the Chinese kind. They are called Mie noodles in Germany, basically thin noodles, probably the most common kind you can buy. Ramen noodles would be fine as well. Even spaghetti, if that is all you have.
How to make the noodles?
Prepare the veggies
- Defrost the peas (partially defrosted is fine), clean and roughly chop the spinach, and finely chop the ginger and garlic. Keep them separated.
Cook the noodles
- According to the packet’s instructions. Drain and keep warm.
Make the sauce
- Stir-fry ginger and garlic very shortly.
- Add 1 tablespoon dark soy sauce and 1/2 of the soy or nut milk.
- Add peas, and stir for 2 minutes.
- Mix the peanut butter, the remaining milk, and soy sauce and add to the wok.
- Simmer for 1 minute. If the sauce is too thick, add another splash of milk.
- Adjust the taste with salt and pepper and maybe one extra tablespoon of light soy sauce, if necessary.
- Add the spinach and let wilt for about 2 minutes.
- Stir everything with the cooked noodles and sprinkle with peanuts.
- Serve immediately.
First published: May 11th, 2015
Last updated: April 19th, 2020
More noodle recipes
Spinach Peanut Butter Noodles (Soy Sauce Noodles)
- 250 g/ 8.8 oz noodles
- 1 tablespoon vegetable oil
- about 2 5 cm/ 1 inch ginger
- 2 garlic cloves
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 200 g/ 7 oz frozen peas defrosted
- 300 g/ 10.6 oz fresh spinach
- 4 tablespoons smooth peanut butter
- 250 ml/ 8.5 fl.oz/ ½ cup milk of choice I used soy milk
- 2 teaspoons lemon juice
- fine sea salt and pepper
- more light soy sauce if necessary
- roasted peanuts
- Defrost the peas. Wash and remove the stalks of the spinach. Chop roughly. Finely chop the ginger and the garlic.
- Cook the noodles according to the packet’s instructions. Drain and keep warm.
- In the meantime heat the wok, then add the oil. Stir-fry the ginger and the garlic for about 30 seconds.
- Add 1 tablespoon soy sauce and about half of the milk. Add the peas and cook about 2 minutes.
- Stir in the peanut butter, remaining milk and soy sauce and simmer for 1 minute. Add more milk if the sauce is too thick.
- Adjust the taste with salt, pepper, and one extra tablespoon light soy sauce, if necessary.
- Add the spinach and cook until wilted, about 2 minutes.
- Add the noodles, stir gently to mix everything together and serve sprinkled with roasted peanuts.