| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Main dish, Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Spaghetti noodles |
| 1/2 | c | Peanuts |
| 2 | Garlic cloves | |
| 2 | tb | Soy sauce or tamari |
| 4 | ts | Distilled white vinegar |
| 1 | tb | Sugar |
| 1/8 | ts | Cayenne pepper |
| 1/2 | c | Water |
| 2 | md | Carrots, julienned |
| 1/2 | lb | Snowpeas, sliced |
| 1/4 | c | Roasted sesame oil |
| 2 | Green onions, chopped | |
| 1 | Cucumber, peeled, seeded, and julienned |
INSTRUCTIONS
Cook spaghetti according to the package directions. In a blender or food processor, combine the peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper, and water. Blend until smooth and set aside. Steam the carrots and the snow peas until tender-crisp, about 7 minutes, and set aside. Rinse the spaghetti with cold water and drain thoroughly. Pour into a large mixing bowl. Toss with the sesame oil. Add the peanut sauce, carrots, and snowpeas and toss. Just before serving, top with the green onions and cucumber. Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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