INGREDIENTS:
- 4 scallions, chopped
- 4 tablespoons soy sauce
- 1 tablespoon fresh chopped ginger
- 2 teaspoons rice wine
- 1 teaspoon sesame oil
- 6 ounces linguine
- 3 tablespoons canola oil
- 3 cups baby spinach
- 1 small lime, juiced
- Sriracha sauce, to taste
- ½ cup chopped peanuts
- Chopped fresh parsley for garnish
INSTRUCTIONS:
- Mix scallions, soy sauce, ginger, wine, sesame oil together in a small bowl.
- Cook linguine according to package directions until done. Drain and place in mixing bowl and toss with 1 tablespoon of the canola oil.
- Add the remaining canola oil to a large deep skillet and heat over medium high. Add the scallion mixture and bring to a simmer.
- Add the cooked noodles and toss. Add the spinach and cook until wilted, tossing frequently with tongs. Stir in lime juice and toss again.
- Season to taste with Sriracha sauce (you can do this in a couple of batches if you have people who have different opinions on spiciness). Divide among plates, garnish with peanuts and parsley and serve.
Source: Framed Cooks
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