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I enjoy almost anything with peanut sauce. Baby leaf spinach with rice noodles may be my favorite.

Ingredients

  • 1 package of baby spinach, washed and ready to use
  • 8 ounces brown rice noodles

Sauce:

  • ½ cup peanut butter (or the equivalent of peanut powder mixed with cup water)
  • 1½ cups coconut milk
  • ¼ tsp green curry powder or red pepper flakes
  • 1 clove garlic mashed

Preparation

In a large kettle or pot bring 8 cups of water to a boil. Add rice noodles and cook until soft.

While noodles are boiling, combine ingredients for sauce in a non-stick pan. Cook and stir over medium heat until almost to a boil. Turn heat down to simmer, stirring periodically.

Place baby spinach leaves in a colander and immerse in boiling water for 2 minutes.

Drain and arrange spinach on a large platter or even in a 9-inch square baking dish.

Drain rice noodles and arrange over baby spinach.

Pour peanut sauce over noodles and baby spinach leaves.

Let stand for a couple of minutes.

Serving

Using a very sharp knife, cut through into eight sections.

Slide a turner under the spinach and lift a section onto a dinner plate.

 

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