Shrimp and spinach noodles

Egg noodles are served with shrimp, spinach and ginger sauce.

Ingredients

• Large fresh shrimps (peeled) - 450 g
• Spinach, fresh leaves (washed, cut in half) - 280 g
• Egg noodles - 260 g
• Salt to taste
• Peanut butter - 0.25 cups
• Ginger (thinly sliced) - 2.5 cm
• Soy sauce - 2 tbsp l.
• Rice vinegar - 1 tbsp. l.
• Chili paste or hot sauce - 0.25 tsp
• Vegetable oil - 1 tbsp. l.
• Garlic (sliced) - 1 clove
• Green onions (chopped) - 1 tbsp. l.

Directions

1. In a bowl of a kitchen processor, combine the peanut butter, ginger, soy sauce, rice vinegar, chili paste, and 1 teaspoon of oil. Grind until smooth.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Place the shrimp in a preheated pan, cook for about 2 minutes on each side. Transfer the fried shrimp to a large bowl
3. Reduce the heat under the pan to medium, put the garlic in the pan, fry for about 30-60 seconds, pour in 1/2 glass of water. Transfer the contents of the pan to the bowl of a kitchen processor to the peanut mass, pulsate until smooth.
4. Boil the noodles in salted water until tender, according to the instructions on the package. When the noodles are ready, put the spinach leaves in a saucepan, cook for 30 seconds, and then put the noodles in a colander with the spinach leaves, let the water drain. Transfer the noodles to a bowl with shrimps, pour over the peanut sauce, mix well the noodles with shrimps. Sprinkle the pasta with green onions and serve the shrimp noodles immediately.