Vegan Spinach Peanut Butter Noodles
- 8 ounces, weight Peas
- 1 pound Spinach
- 1 piece (1-inch Size) Ginger, Peeled
- 2 cloves Garlic
- 1 pound Your Preferred Noodles (spaghetti Or Similar)
- 1 Tablespoon Sunflower Oil
- 3 Tablespoons Dark Soy Sauce, Divided
- 3/4 cups Almond Or Soy Milk, Divided
- 3 Tablespoons Smooth, Unsweetened Peanut Butter
- 2 Tablespoons Tahini
- Salt And Pepper
- Roasted Peanuts
- Defrost the peas, if frozen.
- Wash and remove the stalks of the spinach.
- Chop roughly.
- Finely chop the ginger and the garlic.
- Cook the noodles according to the packet instructions.
- Drain and keep warm.
- In the meantime, heat a wok over medium-high heat then add the oil.
- Stir-fry the ginger and the garlic for about 30 seconds.
- Add 1 tablespoon of soy sauce and about half of the milk.
- Add the peas and cook about 2 minutes.
- Stir in the peanut butter, tahini and remaining milk and soy sauce and simmer for 1 minute.
- Add more milk if the sauce is too thick or add 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 add salt and pepper to taste.
- Serve sprinkled with roasted peanuts.
spinach, ginger, garlic, noodles, sunflower oil, soy sauce, almond or, smooth, tahini, salt, peanuts
Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-spinach-peanut-butter-noodles/ (may not work)