Did I mention that I like noodles?
I also like peanut sauce, but my brother is allergic to peanuts, so we can’t have it very often. That means no kare-kare, no peanut butter, and no peanuts on pad thai when he’s around!
My teammate shared a recipe for peanut sauce; he said it was a good sauce for spinach!
Of course, I decided to jazz things up a bit.
We had chicken pandan leftover from Sunday’s Thai lunch, so I chopped that up and added noodles as well. It seemed pretty good!
- Egg noodles
- Fresh spinach, washed
- Sesame oil
- Peanut sauce ingredients, as above
- I started with the peanut sauce ingredients in the original recipe. It was really tasty, but also very thick, which would have been difficult to mix with the noodles and the spinach.
- I tweaked the recipe by adding two more teaspoons of mirin, and about two teaspoons of water, just to dilute.
- In a pan, I brought water to a boil and cooked the noodles. When the noodles were cooked, I drained the water.
- I added the fresh spinach leaves and the chopped chicken to the hot noodles, mixing in some sesame oil.
- I added the sauce, and added one-fourth cup of water to help the sauce spread out and coat the noodles.
- Serve hot!
I’m going to call this recipe a win, because Lucas actually ate the spinach, and declared a newfound love for the leafy vegetable.
I don’t think the chicken pandan did much to alter the flavor, so an option for this would be mushrooms. I think shrimp, or fried pork or tofu would be great too!