Spinach Peanut Butter Noodles
The creamy spinach peanut butter noodles with soy sauce make a quick, healthy dish that's ready in no time.
Servings: 4 servings
Calories: 334kcal
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.
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