I noticed my food is often green lately. Must be the spring… I never noticed that the years before, but then I never took photos of my food before. By perusing the photographs right now while searching for one to post, I realized there is green, green, green everywhere. Makes me feel virtuous and healthy. 🙂 And the word vegan in the post title is an extra health bonus, I feel the vestiges of the cold I had last week leaving my body as we speak. And I have been eating completely vegan all day long today. Wow! I can’t get over myself. Wonder how long that will last….
This recipe is simple, easy and delicious, even something that the children might like, despite all that green. I admit, they thoroughly removed the spinach from their plates but otherwise they really enjoyed this. I mean, what is there not to like: noodles, peas, peanut butter, tahini… all good.
- 450 g/ 1 lb Mie noodles
- 1 tablespoon sunflower oil
- about 2,5 cm/ 1 inch ginger
- 2 garlic cloves
- 3 tablespoons dark soy sauce
- 225 g/ 8 oz frozen peas
- 450 g/ 1 lb fresh spinach
- 3 tablespoons smooth peanut butter
- 2 tablespoons tahini
- 200 ml/ about ¾ cup milk of choice (I used almond milk, regular milk is also ok but not vegan)
- salt and pepper
- 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, tahini, the remaining milk and soy sauce and simmer for 1 minute. Add more milk if the sauce is too thick or more peanut butter if the sauce is not thick enough. Adjust the taste with salt and pepper. 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.