Vegan Spinach Peanut Butter Noodles Recipe

Name: Vegan Spinach Peanut Butter Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 7/8 cups noodles; 1 tablespoon sunflower oil; 13/16 foot ginger / 1 inch; 2 garlic cloves; 3 tablespoons dark soy sauce; 1 2/3 cups frozen peas; 15 cups fresh spinach; 3 tablespoons smooth peanut butter; 2 tablespoons tahini; 3/4 cup milk choice, I used soy milk, regular milk is also ok but not vegan; salt; pepper; roasted peanuts

Servings: persons

11 7/8 cups noodles
1 tablespoon sunflower oil
13/16 foot ginger / 1 inch
2 garlic cloves
3 tablespoons dark soy sauce
1 2/3 cups frozen peas
15 cups fresh spinach
3 tablespoons smooth peanut butter
2 tablespoons tahini
3/4 cup milk choice, I used soy milk, regular milk is also ok but not vegan
salt
pepper
roasted peanuts

1
Defrost the peas. Wash and remove the stalks of the spinach. Chop roughly. Finely chop the ginger and the garlic.
2
Cook the noodles according to the packet's instructions. Drain and keep warm.
3
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.
4
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.
5
Add the noodles, stir gently to mix everything together and serve sprinkled with roasted peanuts.

2963

kcal

Calories

Fat

572

Carbs

110

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 13 ingredients. The key ingredients include: 11 7/8 cups noodles, 1 tablespoon sunflower oil, 13/16 foot ginger / 1 inch, 2 garlic cloves, and more.

Yes, Vegan Spinach 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.

Vegan Spinach Peanut Butter Noodles

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