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Javanese Peanut Pasta

List of Ingredients




2 tsp peanut oil
1 tsp dried pepper flakes, crushed
4 scallions, chopped
2 Tbs dark brown sugar
4 Tbs rice wine vinegar
1 tsp sesame oil
3 Tbs soy sauce
1 tsp freshly grated ginger
1 garlic clove, pressed
1 C chunky peanut butter
1 C chicken broth,defatted
1 lb fettucine, cooked

Garnish:
1/2 C chopped toasted peanuts
2 scallions, sliced
1 med. cucumber, halved, seeded, thinly sliced
1 sweet red pepper, cut into thin strips
1/4 C shredded coconut (optional)



Recipe



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 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.

Makes 4 to 6 servings.