| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Main dish, Pasta, Vegetarian, Vegan |
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
Prep Time: 30 minutes
Cook spaghetti according to the package directions. Rinse the spaghetti
with cold water and drain thoroughly. Pour into a large mixing bowl. Toss
with the sesame oil.
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.
Add the peanut sauce, carrots, and snowpeas to the bowl of spaghetti and
toss.
Just before serving, top with the green onions and cucumber.
Can be served while warm or excellent as a chilled salad!
Source: The Compassionate Cook - by Ingrid Newkirk and PETA
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998
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