Indonesian pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Creamy peanut butter |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Minced onion |
| 2 | Serrano chile peppers, seeded and minced | |
| ¼ | teaspoon | Brown sugar |
| 18 | Fresh asparagus spears, cut into 1-inch pieces | |
| ½ | Medium-size red bell pepper, cut into strips | |
| ½ | cup | Sliced green onions |
| 8 | ounces | Angel hair pasta, cooked |
| Garnish: blanched fresh asparagus spears | ||
Directions
Bring first 7 ingredients to a boil in a small saucepan, stirring constantly. Remove from heat, and keep warm. Saute asparagus and bell pepper in a nonstick skillet coated with vegetable cooking spray 3 minutes or until tender. Add green onions; saute until tender. Toss with pasta and peanut butter sauce. Serve warm. Garnish, if desired.
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997