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Soy sauce noodles in a creamy spinach peanut butter sauce, a quick, healthy dish ready in no time.
Spinach Peanut Butter Noodles with Soy Sauce
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.
What do you need to make the noodles?
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, 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, 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 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.
More noodles recipes?
Soba Noodles Tofu Soup – Quick, vegan soup with tofu, kale, and carrots to keep you warm on a rainy day.
Noodles with Coconut Turmeric Sauce – A comforting vegan pasta dish with turmeric paste, coconut milk, vegetables, lentils, and mango.
Turmeric Soup with Vegetables – A delightful, light and healthy soup with lots of vegetables and chickpeas.
Ramen Napa Cabbage Salad – The best noodles salad there is!
Beef Rice Noodle Bowl – Beef, soy sauce, green onions and sesame seeds, really quick and delightful.
First published: May 11th, 2015
Last updated: April 19th, 2020
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- 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.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 334Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1229mgCarbohydrates: 38gFiber: 7gSugar: 7gProtein: 16g
Nutrition information isn’t always accurate.