Singapore Spicy Noodles
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
water
|
|
| 2 | tablespoons |
ketchup
|
|
| 2 ½ | teaspoons |
brown sugar
packed |
|
| 1 ½ | teaspoons |
cilantro
chopped |
|
| 1 | teaspoon |
cornstarch
|
|
| ¾ | teaspoon |
seasoned salt
|
|
| ¾ | teaspoon |
garlic powder
with parsley |
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 2 ½ | tablespoons |
peanut butter
chunky |
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 8 | ounces |
pasta, linguine
cooked & drained |
|
| 1 | cup |
red cabbage
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
water
|
|
| 3E+1 | ml |
ketchup
|
|
| 13 | ml |
brown sugar
packed |
|
| 7.5 | ml |
cilantro
chopped |
|
| 5 | ml |
cornstarch
|
|
| 3.8 | ml |
seasoned salt
|
|
| 3.8 | ml |
garlic powder
with parsley |
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 38 | ml |
peanut butter
chunky |
|
| 59 | ml |
scallions, spring or green onions
|
|
| 231.2 | ml/g |
pasta, linguine
cooked & drained |
|
| 237 | ml |
red cabbage
|
|
Directions
In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch, and seasonings.
Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes.
Cool for 10 minutes and blend in the peanut butter and green onions.
Toss the sauce with the hot linguine and red cabbage.
PRESENTATION: Garnish with green onion curls.
Serve with a marinated cucumber salad.
