INGREDIENTS
1 pound dry lo mein noodles, cooked and cooled
1/2 pound fresh spinach, cleaned (about 2 q)
2 tablespoon chopped ginger
1/2 cup soy sauce
1/3 cup warm water
1-2 tablespoon siracha sauce, or similar chili paste/sauce
3/4 cup peanut butter
1 cup chopped Virginia peanuts
1 cup waterchestnuts, diced
1/4 cup toasted sesame oil

METHOD
Blanch spinach in boiling salted water for about 10 seconds. Drain, cool in cold water.Drain, press out all excess water. Rough chop the spinach and add to the Lo mein noodles. In a mixing bowl or food processor, combine all remaining ingredients, reserving 1/2 the chopped peanuts. Toss.