Peanut Butter Noodles Recipe

Name: Peanut Butter Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces fresh spinach, washed and trimmed or 1 (10 ounce) package frozen spinach; 5 tablespoons peanut oil; ½ teaspoon red pepper flakes; ½ cup peanut butter (Adams or any natural peanut butter-NO Jif); 2 tablespoons peanut butter (Adams or any natural peanut butter-NO Jif); 4 tablespoons chopped scallions; 3 tablespoons soy sauce; 2 tablespoons vinegar; 3 garlic cloves, minced; 1 teaspoon sugar; 1 lb spaghetti or 1 lb Chinese egg noodles

Servings: persons

20 ounces fresh spinach, washed and trimmed or 1 (10 ounce) package frozen spinach
5 tablespoons peanut oil
½ teaspoon red pepper flakes
½ cup peanut butter (Adams or any natural peanut butter-NO Jif)
2 tablespoons peanut butter (Adams or any natural peanut butter-NO Jif)
4 tablespoons chopped scallions
3 tablespoons soy sauce
2 tablespoons vinegar
3 garlic cloves, minced
1 teaspoon sugar
1 lb spaghetti or 1 lb Chinese egg noodles

1
Steam the spinach, drain any excess water off of it and chop.
2
You can skip this step if you use frozen spinach.
3
Just thaw and press out extra water.
4
Start boiling the water for the pasta.
5
For spaghetti boil 7mins.
6
Drain.
7
For egg noodles boil 5mins or follow instructions on package.
8
Combine peanut butter, sugar, soy sauce, grn onion, vinegar and spinach in a bowl.
9
You don't need to stir it at this point.
10
In a small saucepan heat up the oil on Med-Hi heat.
11
When it is pretty hot but not popping add the garlic and hot pepper flakes.
12
When the garlic just starts to toast pour the oil into the peanut butter mixture.
13
Stir until well combined.
14
Add the pasta to the peanut butter mixture by tossing.
15
Can be served hot, room temp or cold.

904

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 ounces fresh spinach, washed and trimmed or 1 (10 ounce) package frozen spinach, 5 tablespoons peanut oil, ½ teaspoon red pepper flakes, ½ cup peanut butter (Adams or any natural peanut butter-NO Jif), and more.

Yes, Peanut Butter Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut Butter Noodles

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