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May 20, 2016

Spicy spinach coconut noodles

Jessica Nadel/Superfoods 24/7, The Experiment publishing

  • Get dinner on the table in a snap with fresh greens, crunchy almonds and hearty soba noodles. Jackie Sobon

Serves 4


8 ounces (225g) soba noodles
1 cup (225ml) light coconut milk
2 tablespoons almond butter
1 tablespoon lime juice
2 tablespoons tamari or soy sauce
2 teaspoons Sriracha or other chili garlic sauce
6 cups (large bag) spinach, chopped
3/4 cup (170g) toasted almonds, chopped


1. Cook the noodles according to the package directions. Drain and set aside.

2. As the noodles are cooking, heat the coconut milk, almond butter, lime juice, tamari and Sriracha in a large skillet over a low heat. Bring to a simmer and cook for 2 to 3 minutes, until slightly reduced.

3. Add the spinach and cook for 2 minutes until tender, then add the cooked noodles and 1/2 cup (115g) almonds, folding everything together and stirring well to coat with the sauce. Divide between plates, top with the remaining almonds and serve with additional Sriracha and tamari at the table.