JAVANESE PEANUT PASTA
I found this wonderful recipe in Yankee Magazines 2nd Annual New England Cook-Off Cookbook. I love to mix boneless chicken strips right in with the pasta and I also find myself sprinkling a bit more of the dried pepper flakes just before serving.
Provided by smoke alarm jr
Categories Indonesian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and add red pepper flakes.
- Cook over low for a minute or two.
- Add the 4 chopped scallions and saute for a minute.
- Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
- Return pan to low heat and add peanut butter a bit at a time.
- Stirring constantly add chicken broth until hot.
- Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
- Sprinkle with toasted peanuts and scallions.
- Place cucumber slices and red pepper strips around pasta.
- Sprinkle with coconut if desired.
Nutrition Facts : Calories 946.6, Fat 51.2, SaturatedFat 10.6, Cholesterol 82.9, Sodium 1300.9, Carbohydrate 94.4, Fiber 9.2, Sugar 16.6, Protein 37.2
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