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: 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

Servings: persons

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

1
Defrost the peas, if frozen.
2
Wash and remove the stalks of the spinach.
3
Chop roughly.
4
Finely chop the ginger and the garlic.
5
Cook the noodles according to the packet instructions.
6
Drain and keep warm.
7
In the meantime, heat a wok over medium-high heat then add the oil.
8
Stir-fry the ginger and the garlic for about 30 seconds.
9
Add 1 tablespoon of soy sauce and about half of the milk.
10
Add the peas and cook about 2 minutes.
11
Stir in the peanut butter, tahini and remaining milk and soy sauce and simmer for 1 minute.
12
Add more milk if the sauce is too thick or add more peanut butter if the sauce is not thick enough.
13
Adjust the taste with salt and pepper.
14
Add the spinach and cook until wilted, about 2 minutes.
15
Add the noodles, stir gently to mix everything together and add salt and pepper to taste.
16
Serve sprinkled with roasted peanuts.

870

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 ounces, weight Peas, 1 pound Spinach, 1 piece (1-inch Size) Ginger, Peeled, 2 cloves Garlic, 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.

That's it — enjoy your meal!

Vegan Spinach Peanut Butter Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions