Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Pasta of your choice |
| 2 tablespoons | Hot chili oil |
| 2 cups | Mung bean sprouts |
| ½ cup | Water chestnuts; chopped |
| 1 \N | Hot chili pepper; chopped |
| ⅛ cup | Natural peanut butter |
| ⅛ cup | Tahini; (sesame seed paste) |
| ¼ cup | Warm water |
| 3 tablespoons | Soy sauce or Braggs |
| 2 tablespoons | Balsamic; or rice vinegar |
| 1 tablespoon | Dark toasted sesame oil |
| 2 tablespoons | Fresh cilantro; chopped |
| 2 tablespoons | Fresh parsley; chopped |
| 2 tablespoons | Fresh mint; chopped |
| 1 teaspoon | Cayenne pepper |
| 1 \N | Cucumber; peeled and sliced |
| ¼ cup | Scallions or Spanish sweet onions; chopped |
Cook the pasta in salted water and drain . Rinse immediately with cold water, being sure not to overcook your pasta. If you are using an unusual type of pasta, follow the manufacturer's directions. Mix together the nut butters, warm water, soy sauce, vinegar and oils. Toss the noodles with the raw vegetables and nut sauce. Serve with a garnish of fresh mint, parsley, basil, or cilantro. Served as a cold pasta salad over romaine hearts.
Serves 4-6.
Foods for Life Essential Guidebook - Protect Your Heart with Body, Mind and Spirit Foods By Wendy Rae Zaritsky
Per serving (excluding unknown items): 148 Calories; 2g Fat (8% calories from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 32mg Sodium Recipe by: Foods for Life Essential Guidebook - Zaritsky Converted by MM_Buster v2.0l.