Cold Satay Noodles
photo by Dave S.
- Ready In:
- 1 cup crunchy peanut butter
- 14 ounces coconut milk
- 1 tablespoon curry powder
- 1 tablespoon sesame seeds
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon black pepper
- 2 green onions, thinly sliced
- 13 ounces linguine (whole wheat best) or 13 ounces spaghetti (whole wheat best)
- Cook Pasta in salted water, (1 teaspoon per quart/litre) for 8 minutes, stirring occasionally then drain.
- While pasta is cooking, combine all ingredients (except 1/2 of the Green Onions) over medium/low heat & whisk until just combined.
- Test for Heat & add Chili's if you like (I usually add 2 Thai Chili's).
- When noodles are drained, add to Sauce, mix well, serve on platter or bowl with remaining Green Onions on top.
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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too! Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line. Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America. After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great. Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar. CHEERS & BEERS,... Captain <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">