| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Asian |
Asian, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 1/4 |
c |
Sesame oil |
| 1/2 |
c |
Natural style creamy peanut |
|
|
Butter |
| 1/3 |
c |
Tamari soy sauce |
| 3 |
tb |
Sherry |
| 1 |
tb |
Water |
| 1 1/2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Light brown sugar; firmly |
|
|
Packed |
| 3 |
|
Cl Garlic; finely minced |
| 1 |
ts |
Ginger root; minced |
| 1/2 |
ts |
Red pepper flakes; crushed |
| 1 |
|
Cucumber; peeled and sliced |
| 4 |
|
Scallions; thinly sliced |
INSTRUCTIONS
Recipe by: Vegetarian Pleasures Cook the spaghettini al dente. Drain and
rinse under cold water. Drain very well again. With your hands, toss the
noodles with half of the sesame oil. Cover and chill until ready to combine
with the peanut sauce, or up to 24 hours.
To make the peanut sauce, combine the remaining sesame oil with all the oth
ingredients except the cucumber and scallion. Beat until well mixed. The sa
can be kept in the refrigerator, covered, for up to 24 hours before serving
Just before serving, gently toss the noodles with the sauce, cucumbers and
half the scallions. Garnish with the remaining scallions.
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