Spicy Szechwan Pasta

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Spicy Szechwan Pasta Ingredients

1/2 lb Pasta of your choice	2 tb Balsamic; or rice vinegar
2 tb Hot chili oil	1 tb Dark toasted sesame oil
2 c Mung bean sprouts	2 tb Fresh cilantro; chopped
1/2 c Water chestnuts; chopped	2 tb Fresh parsley; chopped
1 Hot chili pepper; chopped	2 tb Fresh mint; chopped
1/8 c Natural peanut butter	1 ts Cayenne pepper
1/8 c Tahini; (sesame seed paste)	1 Cucumber; peeled and sliced
1/4 c Warm water	1/4 c Scallions or Spanish sweet
3 tb Soy sauce or Braggs

Instructions for Spicy Szechwan Pasta

Cook the pasta in salted water and drain . Rinse immediately with cold water, being sure not to overcook your pasta. If you are using an unusual type of pasta, follow the manufacturers directions. Mix together the nut butters, warm water, soy sauce, vinegar and oils. Toss the noodles with the raw vegetables and nut sauce. Serve with a garnish of fresh mint, parsley, basil, or cilantro. Served as a cold pasta salad over romaine hearts. Serves 4-6. Foods for Life Essential Guidebook - Protect Your Heart with Body, Mind and Spirit Foods By Wendy Rae Zaritsky http://www.heall.com/Books/FFLRecipes.html Per serving (excluding unknown items): 148 Calories; 2g Fat (8% calories from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 32mg Sodium Recipe by: Foods for Life Essential Guidebook - Zaritsky Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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