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    Where Is My Spoon > Recipes > Other Recipes by Region

    Spinach Peanut Butter Noodles (Soy Sauce Noodles)

    Published by: Adina April 19, 2020 · Last modified: December 14, 2022 5 Comments

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    soy sauce spinach and peanut butter sauce for noodles

    Soy sauce noodles in a creamy spinach peanut butter sauce, a quick, healthy dish ready in no time.

    Jump to Recipe
    bowl of peanut noodles with soy sauce and vegetables

    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

    • Recipe ingredients
    • How to make the noodles?
      • Prepare the veggies
      • Cook the noodles
      • Make the sauce
    • More noodle recipes
    peanut butter noodles with spinach and peas close up

    Recipe ingredients

    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.

    bowl of chinese noodles with brown sauce and spinach

    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 ½ 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.
    showing how to make soy sauce noodles step by step

    First published: May 11th, 2015

    Last updated: April 19th, 2020

    spinach peanut butter pasta in a bowl on a black table

    More noodle recipes

    • Nappa Cabbage Salad with Ramen Noodles
    • Hungarian Cabbage and Noodles
    • Garlic Butter Noodles with Parmesan
    • Mushroom Noodle Soup
    • Vargabeles - Hungarian Sweet Noodles

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    bowl of chinese noodles with brown sauce and spinach

    Spinach Peanut Butter Noodles (Soy Sauce Noodles)

    Soy sauce noodles in a creamy spinach peanut butter sauce, a quick, healthy dish ready in no time.
    4.70 from 10 votes
    Print Pin Share GrowSaved! Rate
    Course: Pasta and Rice
    Cuisine: Chinese
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 334kcal
    Author: Adina
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    Ingredients 

    • 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/ 1 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

    Instructions

    • 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

    Serving: 1/4 of the dish | Calories: 334kcal | Carbohydrates: 38g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 1229mg | Fiber: 7g | Sugar: 7g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Evi @ greenevi says

      May 17, 2015 at 1:23 pm

      This looks very good! I'm always making spinach-peas pasta, as well as tahini-peanut-soy sauce pasta, but have never thought of combining the two. It is an absolutely genius idea, I'm gonna give it a try 🙂

      Reply
    2. Adina says

      May 17, 2015 at 3:47 pm

      Thank you, Evi. I am glad you like it.

      Reply
    3. Becky says

      December 14, 2022 at 5:27 pm

      Did you use 250ml or half a cup of milk? It's unclear in the ingredient list.
      (Also, do you think I could use cow's milk?)
      I look forward to trying this. Thank you

      Reply
      • Adina says

        December 14, 2022 at 5:57 pm

        Sorry about that: 250 ml/ 1 cup. Cow's milk is fine. Coconut milk as well.

        Reply
      • Becky says

        January 06, 2023 at 12:31 pm

        @Adina, Thanks for getting back to me. Used full fat cow's milk (husband's not big on soya milk, sadly, and was afraid to try to slip that in) and swapped the green peas for snap peas: It was still fantastic! I would definitely make it again.

        Reply

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