Yield: 1 servings
|½ pounds||Thin spaghetti or vermicelli|
|4 tablespoons||Oriental; (toasted) sesame oil|
|1 bunch||Scallions; (about 6) chopped|
|2||Garlic cloves; minced|
|¼ teaspoon||Dried hot red pepper flakes; or to taste|
|1 tablespoon||Rice-wine vinegar|
|1 tablespoon||Soy sauce|
|½ cup||Finely chopped salted dry-roasted peanuts|
|⅓ cup||Finely chopped fresh coriander plus; if desired, a|
|; coriander sprig for|
In a kettle of boiling salted water cook the spaghetti until it is al dente, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well and in a bow toss it with 2 tablespoons of the oil. In a large skillet cook the scallions, the garlic, and the red pepper flakes in the remaining 2 tablespoons oil over moderate heat, stirring, until the scallions are just softened, add the spaghetti, the vinegar, the sugar, and the soy sauce, and heat the mixture, tossing it to combine it well, until the spaghetti is heated through. Stir in the peanuts and refrigerate until chilled. Remove and add chopped coriander, and salt to taste, transfer the mixture to a serving bowl, and garnish it with the coriander sprig.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 40 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 1032mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9378 Converted by MM_Buster v2.0n.