Spicy noodle bowl

4 cups light vegetable stock
1 ½ teaspoons tamari
4 teaspoons chili garlic paste

1 ½ cups fresh spinach leaves, roughly chopped 

200 fresh egg noodles

4 tablespoons peanut butter

2 green onion chopped 
3 tablespoons peanuts chopped

To make broth, combine stock, tamari, and chili garlic paste, and bring to a boil. Meanwhile, divide spinach into three bowls. When broth is boiling, add 1/3 of the noodles to the pot and cook for approximately 1 minute. Remove and add to one of the bowls. Repeat twice more. Whisk peanut butter into broth and pour stock into noodle bowls. Top with green onions and chopped peanuts, if desired. 

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