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."
 
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photo by smoke alarm jr photo by smoke alarm jr
photo by smoke alarm jr
Ready In:
20mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Mmmm, good stuff! The kids wanted spaghetti one night but the tomato sauce didn't sound good to me so I made this sauce up for myself. It was simple enough to do while preparing everyone else's food at the same time. I went a bit easy on the pepper flakes at first, not knowing how hot it would turn out, but will probably add more next time; I like having the choice of heat. ;o) The sauce was creamy with a bit of zing; next time I will try to make sure I have some fresh ginger on hand to really bring out that side of the flavor (especially with the coconut at the end). I think the sauce alone would be great on spring rolls/egg rolls too. I know this will appear on our table again ~ thanks, SAjr! :o)
     
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