Javanese Peanut Pasta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons peanut oil
• 1 1/2 teaspoons dried crushed red pepper flakes
• 4 scallions, chopped
• 2 tablespoons dark brown sugar
• 4 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 1 teaspoon ginger
• 1 clove garlic, pressed
• 1 cup chunky peanut butter
• 1 cup chicken broth
• 1 lb of cooked egg fettuccine pasta
• 1/2-1 cup toasted peanuts
• chopped scallion
• 1 medium cucumber, seeded and thinly sliced
• 1 sweet red pepper, thin strips
• 1/4 cup shredded coconut

Recipe

• 1 heat oil and add red pepper flakes.
• 2 cook over low for a minute or two.
• 3 add the 4 chopped scallions and saute for a minute.
• 4 remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
• 5 return pan to low heat and add peanut butter a bit at a time.
• 6 stirring constantly add chicken broth until hot.
• 7 place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
• 8 sprinkle with toasted peanuts and scallions.
• 9 place cucumber slices and red pepper strips around pasta.
• 10 sprinkle with coconut if desired.