Javanese Peanut Pasta
- 2 teaspoons peanut oil
- 1 teaspoon black pepper dried flakes, crushed
- 4 each scallions, spring or green onions trimmed and chopped
- 2 tablespoons brown sugar, dark
- 4 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce, tamari
- 1 teaspoon ginger freshly grated
- 1 each garlic cloves pressed
- 1 cup peanut butter chunky
- 1 cup chicken broth defatted
- 1 pound pasta, fettuccine cooked
- 1/2 cup peanuts chopped, toasted
- 2 each scallions, spring or green onions sliced
- 1 medium cucumbers halved, seeded, thinly sliced
- 1 each sweet red bell peppers cut into thin strips
- 1/4 cup coconut shredded
- 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.
peanut oil, black pepper, scallions, brown sugar, rice vinegar, sesame oil, soy sauce, ginger freshly, garlic, peanut butter, chicken broth, pasta, peanuts, scallions, cucumbers, sweet red bell peppers, coconut shredded
Taken from recipeland.com/recipe/v/javanese-peanut-pasta-35606 (may not work)