Peanut Butter Noodles

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.