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1/2 pound raw spaghetti |
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1 green onion |
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4 tablespoon chopped fresh
cilantro |
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1-1/2 teaspoons minced garlic |
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3 tablespoons peanut butter |
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2 tablespoons soy sauce |
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1 tablespoon sesame oil |
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1-1/2 teaspoons sugar |
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1 teaspoon chile oil |
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1 tablespoon vinegar |
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Chopped green onion and cilantro
leaves, for garnish |
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Personally, I'm not crazy about cilantro,
so I leave that out. Otherwise, a very tasty and quick dish, as
either an entrée or an appetizer. - ML
DO THIS FIRST: Fill a big pot, such as a Dutch oven, three-fourths
full of water. Cover and bring to a boil over high heat. When the
water boils hard, add the spaghetti to the pot a little at a time
and cook according to package directions.
Set a colander in your clean sink. Get out a serving platter.
(An oval is always good for noodles.)
DO THIS SECOND: Cut off the hairy root of the green onion.
Slice the onion and slide it off the cutting board into a mixing
bowl. Add the chopped cilantro leaves to the mixing bowl. Measure
the remaining ingredients into the bowl and mix with a spoon.
WRAPPING IT UP: Pour the cooked pasta into the colander,
then rinse it under cold water. Shake the colander to get the pasta
as dry as possible.
Put the noodles on the platter. Pour your peanut sauce over the
spaghetti. Toss with your hands until all the noodles are coated.
Serve at room, temperature with more green onions and cilantro sprinkled
on top.
Serves 8 as an appetizer.
Nutritional Information:
PER SERVING: 165 calories, 6 g protein, 24 g carbohydrate, 6 g fat
(1 g saturated), 0 mg cholesterol, 283 mg sodium, 0 g fiber. |
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Recipes