Spicy szechwan pasta

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.

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