Creamy Peanut Pepper Noodles

• 70 g dry yakisoba noodles — Dry yakisoba wheat noodles
• 100 g cottage cheese — Low-fat cottage cheese (2% milkfat)
• 28 g peanut butter — Natural peanut butter
• 150 g canned tomatoes — No-salt-added canned tomatoes
• 120 g red pepper, thinly sliced — Raw red bell pepper
• 50 g spinach — Raw baby spinach
• 6 g ginger, grated — Raw ginger root
• 5 g garlic, grated — Raw garlic
• 1 g paprika — Smoked paprika
• 0.3 g cayenne — Ground cayenne pepper
• 5 g oil — Avocado oil
• 0.5 g salt — Fine salt

Method

1. 1Measure ingredients: Boil the noodlesMeasure dry yakisoba noodles using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Boil the noodlesBoil noodles in a saucepan of water for the package minimum, about 4 minutes, until flexible but chewy; reserve 80 g cooking water and drain.4 minLook for: Noodles bend easily and retain a resilient center.Safety: Handle boiling water carefully and drain away from your face.
3. 3Measure ingredients: Blend the creamy groundnut sauceMeasure dry yakisoba noodles, low fat cottage cheese, peanut butter, no salt tomatoes, and ginger using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Blend the creamy groundnut sauceBlend cottage cheese, peanut butter, 100 g tomatoes, ginger, garlic, paprika, cayenne, salt, and 40 g noodle water for 60 seconds.1 minLook for: The sauce is smooth, pale red, and free of cottage-cheese curds or peanut streaks.Safety: Declare milk and peanut and unplug the blender before scraping.
5. 5Cook the pepper baseHeat oil over medium-high. Cook pepper for 4 minutes.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the skillet below smoking and avoid tomato splatter.
6. 6Add remaining 50 g tomatoes for 2 minutesAdd remaining 50 g tomatoes for 2 minutes, then fold in spinach until wilted.3 minLook for: Pepper is tender-crisp, tomato reduced, and spinach fully wilted.
7. 7Coat the noodlesLower heat to medium, pour in the blended sauce, simmer 90 seconds.1 min 30 secLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the dairy sauce at a gentle simmer and serve hot.
8. 8Add noodlesAdd noodles and toss 2 minutes, using remaining noodle water only as needed.2 minLook for: Sauce clings to every noodle with no watery pool and the bowl is steaming.