Recipe - Javanese Peanut Pasta

2 teaspoon Peanut oil
1 teaspoon Dried pepper flakes, crushed
4 Scallions, trimmed and
chopped
2 tablespoon Dark brown sugar
4 tablespoon Rice wine vinegar
1 teaspoon Sesame oil
3 tablespoon Soy sauce
1 teaspoon Freshly grated ginger
1 Garlic clove, pressed
1 cup Chunky peanut butter
1 cup Chicken broth, defatted
1 pound Egg fettucine, cooked

GARNISH
One half cup Chopped toasted peanuts
2 Scallions, cut or sliced up
1 md Cucumber, halved, seeded,
and thinly cut or sliced up
1 Sweet red pepper, cut into
thin strips
One fourth cup Shredded coconut (optional)

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 cut or sliced up 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 CookOff Cookbook]

Submitted By SANDEE EVELAND On MON, 111593 (09:54)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini