Javanese Peanut Pasta

4 Servings

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Javanese Peanut Pasta Ingredients

2 ts Peanut oil	1 c Chunky peanut butter
1 ts Dried pepper flakes, crushed	1 c Chicken broth, defatted
4 Scallions, trimmed and	1 lb Egg fettucine, cooked
2 tb Dark brown sugar	GARNISH
4 tb Rice wine vinegar	1/2 c Chopped toasted peanuts
1 ts Sesame oil	2 Scallions, sliced
3 tb Soy sauce	1 md Cucumber, halved, seeded,
1 ts Freshly grated ginger	1 Sweet red pepper, cut into
1 Garlic clove, pressed	1/4 c Shredded coconut (optional)

Instructions for Javanese Peanut Pasta

Heat oil in saucepan. Add red pepper flakes and cook over low heat for 1 minute. Add 4 chopped scallions; saute briefly, then remove from heat. Stir in brown sugar, rice wine vinegar, sesame oil, soy sauce, ginger, and garlic; mix thoroughly. Return pan to low heat. Add peanut butter a little at a time, stirring constantly. Add chicken broth, stirring constantly. Heat to piping hot. Place cooked fettucine in a large shallow bowl. Pour peanut sauce over and toss to combine. (If less sauce is desired, the excess sauce may be refrigerated and then reheated for other use.) Sprinkle with toasted peanuts and sliced scallions. Arrange cucumber slices in concentric circle around pasta. Arrange red pepper strips to radiate from center. Sprinkle coconut in middle of dish. Serve immediately. Makes 4 to 6 servings. From: Steve Herrick Source: [Yankee Magazines Second Great Annual New England Cook-Off Cookbook] Submitted By SANDEE EVELAND On MON, 11-15-93 (09:54) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized