Recipe - Indonesian Pasta

2 tablespoon Creamy peanut butter
One half cup Chicken broth
2 tablespoon Soy sauce
1 tablespoon Lemon juice
1 tablespoon Minced onion
2 Serrano chile peppers,
seeded and minced
One fourth teaspoon Brown sugar
18 Fresh asparagus spears, cut
into 1inch pieces
One half Mediumsize red bell pepper,
cut into strips
One half cup Sliced green onions
8 ounce Angel hair pasta, cooked
Garnish: blanched fresh
asparagus spears

Bring first 7 ingredients to a boil in a small saucepan, stirring
constantly. Remove from heat, and keep warm. Saute asparagus and bell
pepper in a nonstick skillet coated with vegetable cooking spray 3 minutes
or until tender. Add green onions; saute until tender. Toss with pasta and
peanut butter sauce. Serve warm. Garnish, if desired.

Posted to MMRecipes Digest V4 #167 by Julie Bertholf
jewel1@ix.netcom.com on Jun 30, 1997