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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a dish that my friend and I made every weekend in our senior year of high school. It's very easy and tasty. You can add grilled or shredded chicken for more protein if you like. Ingredients:
20 ounces fresh spinach, washed and trimmed or 1 (10 ounce) package frozen spinach |
5 tablespoons peanut oil |
1/2 teaspoon red pepper flakes |
1/2 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 |
Directions:
1. Steam the spinach, drain any excess water off of it and chop. You can skip this step if you use frozen spinach. Just thaw and press out extra water.
2. Start boiling the water for the pasta. For spaghetti boil 7mins. Drain.
3. For egg noodles boil 5mins or follow instructions on package.
4. Combine peanut butter, sugar, soy sauce, grn onion, vinegar and spinach in a bowl.
5. You don't need to stir it at this point.
6. In a small saucepan heat up the oil on Med-Hi heat.
7. When it is pretty hot but not popping add the garlic and hot pepper flakes. When the garlic just starts to toast pour the oil into the peanut butter mixture.
8. Stir until well combined.
9. Add the pasta to the peanut butter mixture by tossing.
10. Can be served hot, room temp or cold.
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