Archive | April, 2013

Peanut Noodles with Spinach

22 Apr

Hi everyone! I’m finally back! I haven’t posted in a couple of weeks because school has been absolutely crazy and I’ve been trying to catch up on work and tying loose ends together. Since I had some free time on my hands I thought I would post this super simple recipe! I can’t express how many times this recipe has pulled me through long nights of studying. It’s creamy and decadent and you feel so guilty eating it BUT it’s the exact opposite! Because the peanut butter is packed full of protein it actually fills me right up so I actually eat less of it! It only takes several ingredients, and some of them you probably have in your kitchen already. It’s light on the tummy and light on your wallet (which is exactly what I need right now).

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves 2 (feel free to double the ingredients to make it a family size meal)



  • 1/2 lb. fine linguine or any type of pasta/noodle you want – I had fine linguine on hand so I just use that one
  • 1/2 cup of peanut butter (extra crunchy is optional)
  • 1/4 cup of soy sauce
  • 1 tbsp of dark soy sauce (dark soy is a little bit sweeter than regular and it gives great color)
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of crushed red pepper
  • 1 tsp of garlic powder
  • 1 tbsp of red pepper paste 고추장
  • 1 tsp of ground cumin
  • 1 tbsp of honey
  • 1 cup of frozen spinach (you can replace it with any vegetables you like, or meat as well)


  1. Boil water for the pasta according to the package instructions. The fine linguine says it take 6 minutes, so I usually undercook it about 2 minute so that the pasta can finish cooking in the peanut sauce with the frozen spinach
  2. Mix together all of the ingredients from above (minus the linguine and pasta) – it’s going to be chunky but don’t worry!
  3. Add about 1/2 cup of the pasta water into the peanut mixture to thin it out a bit
  4. Drain the pasta, but leave about 1/2 cup water left in the pot
  5. Pour the peanut mixture into the pasta and mix thoroughly – add the frozen spinach
  6. Let it simmer for the last 2 minutes so the pasta can cook through and to also let the sauce thicken up with the spinach.