Javanese Peanut Pasta

Name: Javanese Peanut Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 2 tsp peanut oil; 1.5 tsp dried crushed red pepper flakes; 4 scallions; 2 tbsp dark brown sugar; 4 tbsp rice vinegar; 1 tsp sesame oil; 3 tbsp halal-certified soy sauce; 1 tsp ginger; 1 clove garlic; 1 cup chunky peanut butter; 1 cup chicken broth; 1 lb cooked egg fettuccine pasta; 0.5 cup toasted peanuts; chopped scallion; 1 medium cucumber; 1 sweet red pepper; 0.25 cup shredded coconut

Egg fettuccine pasta, rice vinegar and peanuts cooked in a pan and spiced with ginger. It's finished with coconut.

20 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: medium

1
Heat oil and add red pepper flakes. Cook over low for a minute or two. Add the 4 chopped scallions and saute for a minute.
2
Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
3
Return pan to low heat and add peanut butter a bit at a time. Stirring constantly add chicken broth until hot.
4
Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss. Sprinkle with toasted peanuts and scallions.
5
Place cucumber slices and red pepper strips around pasta. Sprinkle with coconut if desired.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: rice vinegar: Rice wine vinegar is alcohol-derived, so this recipe uses rice vinegar.