| Chef: Adam Cutsinger | |
| Food Mood: Spicy | |
| Cuisine: Chinese | |
Servings: 8 |
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Ingredients |
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| 1 pound dry lo mein noodles, cooked and cooled 1/2 pound fresh spinach, cleaned or 2 boxes of frozen leaf spinach, thawed and drained 2 tablespoons chopped ginger 1/2 cup soy sauce 1/3 cup warm water 1-1 1/2 tablespoons siracha sauce, or similar red chili paste/sauce 2/3 cup peanut butter 1 cup chopped Virginia peanuts 1 cup waterchestnuts, diced 1/4 cup toasted sesame oil |
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Method |
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| 1. Cook Lo Mein noodles. 2. Blanch spinach in boiling salted water for about 10 seconds. Drain, cool in cold water. Drain, press out all excess water. Rough chop the spinach. Add to the Lo mein noodles. 3. In a mixing bowl or food processor, combine all remaining ingredients, reserving 1/2 the chopped peanuts. Toss with 3/4 of the dressing with the noodles and add more dressing to taste. Top with the remaining chopped peanuts. |
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Prep time: 45 minutes |
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