Javanese Peanut Pasta
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| Garnish | |||
| ½ | 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 |
|
| ¼ | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
peanut oil
|
|
| 5 | ml |
black pepper
dried flakes, crushed |
|
| 4 | each |
scallions, spring or green onions
trimmed and chopped |
|
| 3E+1 | ml |
brown sugar, dark
|
|
| 6E+1 | ml |
rice vinegar
|
|
| 5 | ml |
sesame oil
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 5 | ml |
ginger
freshly grated |
|
| 1 | each |
garlic cloves
pressed |
|
| 237 | ml |
peanut butter
chunky |
|
| 237 | ml |
chicken broth
defatted |
|
| 453.6 | g |
pasta, fettuccine
cooked |
*
|
| Garnish | |||
| 118 | ml |
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 |
|
| 59 | ml |
coconut
shredded |
*
|
Directions
Heat oil in saucepan.
Add red pepper flakes and cook over low heat for 1 minute.
Add 4 chopped scallions; sauté 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.
