This only takes a few minutes to make but is absolutely delicious which makes it a perfect meal option for rushed days. You can use any noodles you want, but I normally use gluten free soybean spaghetti – great flavour and texture.
- Soybean noodles for 2 people (or your choice of noodles)
- 1.5 tbsp sesame oil
- 1.5 tbsp tamari (or other gluten free soy-sauce)
- 1 clove garlic
- ½ thumb-size ginger (or more, if you like it a little spicy)
- 1.5 tbsp peanut butter
- ¾ cup coconut milk
- 2 handfuls fresh baby spinach
- A little fresh lime juice
- 1 small handful salty peanuts
- 1 tbsp sesame seeds
- Prepare the noodles according to package instructions. While they are boiling (normally only a few minutes), make the sauce:
- Place the sesame oil, tamari, garlic, ginger, peanut butter, coconut milk and half the spinach in a food processor (or use a hand mixer) and blend for a few seconds until smooth. Then bring to simmer in a pot on low heat for a minute or two, until the noodles are ready. Then add those and the remaining fresh baby spinach to the sauce pot and carefully toss.
- Place in serving bowls, add a little fresh lime juice, the sesame seeds and the salty peanuts. Serve with some extra tamari on the side.