Peanut Noodles with Spinach

This is one of my favorite go-to recipes for an easy weeknight dinner. Not only is it spicy and savory, but it’s very adaptable:  you can switch out the spinach for asparagus, green beans, or bell peppers, for example, or add cubed beef, pork, or chicken to make it heartier. If you can’t find udon noodles at your grocery store, any ‘Asian-style’ stir-fry noodle will do.

Peanut Noodles with Spinach

Makes 2 servings

3 tablespoons vegetable oil

1 small onion, diced

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

3 teaspoons soy sauce

2 teaspoons sriracha sauce

1 large handful spinach leaves

2/3 cup hot water

1 package udon noodles

2 tablespoons peanut butter

Salt and pepper, to taste

Heat the oil in a large saute pan over medium heat and add the onion. Once the onion has softened, stir in the garlic, ginger, soy sauce, and sriracha sauce. Let cook for a minute, then add the spinach and hot water. Once the spinach has begun to cook down, add the noodles, breaking them apart as they soften and begin to cook. After a minute or two, add the peanut butter. The noodles are done once they are soft, but I often let them saute longer so that the water cooks off and the sauce thickens. Remove from heat, add salt and pepper to taste, and enjoy!


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