Vegan Spinach Peanut Butter Noodles

Defrost the peas, if frozen. Wash and remove the stalks of the spinach. Chop roughly. Finely chop the ginger and the garlic. Cook the noodles according to the packet instructions. Drain and keep warm.

In the meantime, heat a wok over medium-high heat then add the oil. Stir-fry the ginger and the garlic for about 30 seconds. Add 1 tablespoon of soy sauce and about half of the milk. Add the peas and cook about 2 minutes.

Stir in the peanut butter, tahini and remaining milk and soy sauce and simmer for 1 minute. Add more milk if the sauce is too thick or add more peanut butter if the sauce is not thick enough. Adjust the taste with salt and pepper. Add the spinach and cook until wilted, about 2 minutes.

Add the noodles, stir gently to mix everything together and add salt and pepper to taste. Serve sprinkled with roasted peanuts.