The creamy spinach peanut butter noodles with soy sauce make a quick, healthy dish that's ready in no time.
This is my go-to soy sauce noodles recipe. I like the simple version, too, but this creamier spinach peanut butter noodle version is even better!
I noticed my food is often green lately. It must be the spring. By perusing the photographs 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. Even children enjoy it despite all that green. I mean, what is there not to like? Noodles, peas, spinach, peanut butter - all good.
Try more green recipes, such as Green Bread with Spinach or Frankfurter Green Sauce, served with potatoes and eggs.
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Recipe ingredients
All pantry ingredients except the fresh spinach. You might even be so bold as to try some defrosted, thoroughly squeezed-out frozen spinach. There is not that much that can go wrong.
Otherwise, you will also need the peas; I always use frozen ones.
Make sure you use both sorts of soy sauce. Usually, people go for the light one, but the dark one imparts the dish extra flavor, which you won't want to miss.
You will need pure peanut butter; make sure it is not sweetened. And use that open jar to make Peanut Butter Pie or Peanut Butter Chicken Curry.
And noodles, the Chinese kind (such as Mie noodles or similar). They are basically thin noodles, probably the most common kind you can buy. Ramen noodles would be fine as well, or spaghetti, if that is all you have.
How to make the peanut 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. Mix the peanut butter, the remaining milk, and soy sauce and add to the wok. Simmer for 1 minute. Adjust the taste (1).
Add the spinach (2) and let wilt for about 2 minutes (3).
Stir everything with the cooked noodles and sprinkle with peanuts (4).
Store and reheat
Store leftover peanut butter noodles with spinach and soy sauce for 2-3 days in the fridge. The dish is not suitable for freezing.
Reheat in the microwave.
Spinach Peanut Butter Noodles
Ingredients
- 9 oz noodles 250 g
- 1 tablespoon vegetable oil
- 1 inch ginger 2.5 cm
- 2 garlic cloves
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1½ frozen peas defrosted, 200 g
- 10.5 oz fresh spinach 300 g
- 4 tablespoons smooth peanut butter
- 1 cup milk of choice I used soy milk, 250 ml
- 2 teaspoons lemon juice
- fine sea salt and black pepper
- more light soy sauce if necessary
- roasted peanuts
Instructions
- Prepare vegetables: Defrost the peas. Wash and remove the stalks of the spinach. Chop roughly. Finely chop the ginger and the garlic.1½ frozen peas/ 200 g + 10.5 oz fresh spinach/ 300 g
- Cook the noodles according to the packet's instructions. Drain and keep warm.9 oz noodles/ 250 g
- Stir-fry: In the meantime, heat the wok and 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.1 tablespoon vegetable oil + 1 inch ginger/ 2.5 cm + 2 garlic cloves + 1 tablespoon light soy sauce + ½ of 1 cup milk of choice
- Stir in the peanut butter, remaining milk and soy sauce and simmer for 1 minute. Add more milk if the sauce is too thick.4 tablespoons smooth peanut butter + remaining milk + 1 tablespoon light soy sauce + 2 tablespoons light soy sauce
- Adjust the taste with salt, pepper, lemon juice, and one extra tablespoon light soy sauce, if necessary.fine sea salt and black pepper + 2 teaspoons lemon juice + more light soy sauce2 teaspoons lemon juice
- Add the spinach and cook until wilted, about 2 minutes.
- Add the noodles, stir gently to mix everything, and serve sprinkled with roasted peanuts.
Roland says
If only every healthy dish could be prepared so quick
Becky says
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
Adina says
Sorry about that: 250 ml/ 1 cup. Cow's milk is fine. Coconut milk as well.
Becky says
@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.
Adina says
Thank you, Evi. I am glad you like it.
Evi @ greenevi says
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 🙂