Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Peanut oil 3 tb Soy sauce
1 ts Dried pepper flakes, crushed 1 ts Freshly grated ginger
4 ea Scallions, trimmed and 1 ea Garlic clove, pressed
-chopped 1 c Chunky peanut butter
2 tb Dark brown sugar 1 c Chicken broth, defatted
4 tb Rice wine vinegar 1 lb Egg fettucine, cooked
1 ts Sesame oil

----------------------------------GARNISH----------------------------------
1/2 c Chopped toasted peanuts 1 ea Sweet red pepper, cut into
2 ea Scallions, sliced -thin strips
1 md Cucumber, halved, seeded, 1/4 c Shredded coconut (optional)
-and thinly sliced

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. From: Steve Herrick Source: [Yankee Magazine's Second Great
Annual New England Cook-Off Cookbook]

Submitted By SANDEE EVELAND On MON, 11-15-93 (09:54)

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