Singapore spicy noodes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | ;Water |
| 2 | tablespoons | Ketchup |
| 2½ | teaspoon | Brown Sugar; Packed |
| 1½ | teaspoon | Cilantro; Chopped |
| 1 | teaspoon | Cornstarch |
| ¾ | teaspoon | SeasonedSalt |
| ¾ | teaspoon | Garlic Powder W/Parsley |
| ¼ | teaspoon | Red Pepper; Crushed |
| 2½ | tablespoon | Chunky Peanut Butter |
| ¼ | cup | Green Onions; Sliced |
| 8 | ounces | Linguine; Cooked & Drained |
| 1 | cup | Red Cabbage; Shredded |
Directions
In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch, and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes. Cool for 10 minutes and blend in the peanut butter and green onions. Toss the sauce with the hot linguine and red cabbage.
PRESENTATION:
Garnish with green onion curls. Serve with a marinated cucumber salad.
HINT:
For a heartier entree, add cooked shredded pork or chicken.