Tomato and Spinach Egg Noodles
Serving Size / Yield
- 8 oz wide egg noodles
- 1/4 C peanut oil
- 1 onion, diced
- 1 clove garlic, minced
- 4 oz baby spinach leaves
- salt and ground black pepper to taste
- 1 sliced tomato.
Boil pot of salted water. Cook egg noodles in water, stirring occasionally until about 8 minutes; drain and return noodles to pot.
While noodles boil, heat peanut oil in skillet over medium-high heat. Saute onion and garlic in oil until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is wilted or for about 2 minutes.
Stir spinach mixture into the noodles; season with salt and pepper. Add fresh sliced tomato and serve.