*  Exported from  MasterCook  *
 
                           JAVANESE PEANUT PASTA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ts           Peanut oil
    1       t            Dried pepper flakes, crushed
    4       ea           Scallions, trimmed and
                         -chopped
    2       tb           Dark brown sugar
    4       tb           Rice wine vinegar
    1       t            Sesame oil
    3       tb           Soy sauce
    1       t            Freshly grated ginger
    1       ea           Garlic clove, pressed
    1       c            Chunky peanut butter
    1       c            Chicken broth, defatted
    1       lb           Egg fettucine, cooked
                         -----GARNISH-----
      1/2   c            Chopped toasted peanuts
    2       ea           Scallions, sliced
    1       md           Cucumber, halved, seeded,
                         -and thinly sliced
    1       ea           Sweet red pepper, cut into
                         -thin strips
      1/4   c            Shredded coconut (optional)
 
   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 Magazine’s Second Great
   Annual New England Cook-Off Cookbook]
   
   Submitted By SANDEE EVELAND  On  MON, 11-15-93 (09:54)
  
 
 
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