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.
Servings: 4
Calories: 334kcal
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