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Javanese peanut pasta
Artist: _
Categories: Asian, Chinese, Ethnic, Pastas & Noodles
Yield: 4
Rating: 0
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Ingredients:
2 tspPeanut oil
1 tspDried pepper flakes, crushed
4 eachScallions, trimmed and
-chopped
2 tbspDark brown sugar
4 tbspRice wine vinegar
1 tspSesame oil
3 tbspSoy sauce
1 tspFreshly grated ginger
1 eachGarlic clove, pressed
1 cupChunky peanut butter
1 cupChicken broth, defatted
1 lbsEgg fettucine, cooked
GARNISH
1/2 cupChopped toasted peanuts
2 eachScallions, sliced
1 medCucumber, halved, seeded
-and thinly sliced
1 eachSweet red pepper, cut into
-thin strips
1/4 cupShredded coconut (optional)
Procedures:
1Heat oil in saucepan.
2Add red pepper flakes and cook over low heat for 1 minute.
3Add 4 chopped scallions; saute briefly, then remove from heat.
4Stir in brown sugar, rice wine vinegar, sesame oil, soy sauce, ginger, and garlic; mix thoroughly.
5Return pan to low heat.
6Add peanut butter a little at a time, stirring constantly.
7Add chicken broth, stirring constantly.
8Heat to piping hot.
9Place cooked fettucine in a large shallow bowl.
10Pour peanut sauce over and toss to combine.
11(if less sauce is desired, the excess sauce may be refrigerated and then reheated for other use).
12Sprinkle with toasted peanuts and sliced scallions.
13Arrange cucumber slices in concentric circle around pasta.
14Arrange red pepper strips to radiate from center.
15Sprinkle coconut in middle of dish.
16Serve immediately.
17Makes 4 to 6 servings
 
 
 
 

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