A one-pan dinner that lets peanut butter shine as a savory sauce. The protein spread works as both richness and quick saturation, cutting the need for long simmering and turning egg noodles into supper in half an hour.

Serves 2. 30 minutes, 20 at the stove.

About 900 calories a serving, 25 g protein, 94 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 6 cups of salted water to a boil in a large pan and add 8 oz pasta; cook until just under al dente, about 2 minutes less than the box says, stirring often.10 min
2. While the pasta cooks, mince 2 cloves garlic and finely chop 1/2 medium onion, then whisk 2 eggs with 3 tablespoons soy sauce and 1/3 cup peanut butter spread until smooth.
3. Heat 1 tablespoon oil in a second pan over medium heat, add the garlic and onion, and cook until softened, about 2 minutes; pour in the peanut-egg mixture and stir constantly until the eggs set and the sauce thickens, about 3 minutes.3 min
4. When the pasta is ready, add 4 oz spinach or bok choy to the boiling water and stir for 30 seconds until wilted, then drain everything and add to the peanut-egg pan.
5. Toss until coated, taste, and add salt and pepper as needed; divide between two bowls and serve right away.

Note Swap the greens for shredded carrot or cucumber added raw. Leftovers keep covered in the fridge for two days and reheat gently in a pan with a splash of water. Serve with a lime wedge and hot sauce on the side.