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  Javanese Peanut Pasta
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 247
Ingredients:
2 tsp Peanut oil
1 tsp Dried pepper flakes, crushed
4 each Scallions, trimmed and chopped
2 tbsp Dark brown sugar
4 tbsp Rice wine vinegar
1 tsp Sesame oil
3 tbsp Soy sauce
1 tsp Freshly grated ginger
1 each Garlic clove, pressed
1 cup Chunky peanut butter
1 cup Chicken broth, defatted
1 lb Egg fettucine, cooked

MMMMMGARNISH

1/2 cup Chopped toasted peanuts
2 each Scallions, sliced
1 medium Cucumber, halved, seeded, and thinly sliced
1 each Sweet red pepper, cut into thin strips
1/4 cup Shredded coconut (optional)
Instructions:
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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