Asian spicy noodles and veggies

Yield: 4 servings

Measure Ingredient
6 quarts Water
2⅔ cup Carrots, sliced
9 cups Broccoli, cut into pieces
4 cups Fusilli
6 \N Onions green
2 tablespoons Ginger, grated
4 tablespoons Peanut butter
2 tablespoons Soy sauce
3 tablespoons Vinegar
2 tablespoons White wine
2 teaspoons Sesame oil
2 teaspoons Mustard, dry
\N \N Pepper to taste
\N \N Cayenne pepper to taste

boil water for pasta in pot, boil water for vegetables in steamer.

Place carrots in steamer for 10 minutes, add broccoli for 7 minutes longer. Cook pasta according to directions. Place onions in processor, add ginger, peanut butter, soy sauce, vinegar, wine, oil, mustard, peppers. Blend thoroughly. Drain pasta, reserve ½ cup water. Add the water to food processor and blend briefly. Pour pasta into serving dish, toss with some of the sauce. Top with vegetables and pour on remaining sauce. Serve with whole grain bread Submitted By JESSE WALTERS On 10-13-94

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