Javanese Peanut Pasta Recipe

Name: Javanese Peanut Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons peanut oil; 1 teaspoon black pepper dried flakes, crushed; 4 each scallions, spring or green onions trimmed and chopped; 2 tablespoons brown sugar, dark; 4 tablespoons rice vinegar; 1 teaspoon sesame oil; 3 tablespoons soy sauce, tamari; 1 teaspoon ginger freshly grated; 1 each garlic cloves pressed; 1 cup peanut butter chunky; 1 cup chicken broth defatted; 1 pound pasta, fettuccine cooked; 1/2 cup peanuts chopped, toasted; 2 each scallions, spring or green onions sliced; 1 medium cucumbers halved, seeded, thinly sliced; 1 each sweet red bell peppers cut into thin strips; 1/4 cup coconut shredded

Servings: persons

2 teaspoons peanut oil
1 teaspoon black pepper dried flakes, crushed
4 each scallions, spring or green onions trimmed and chopped
2 tablespoons brown sugar, dark
4 tablespoons rice vinegar
1 teaspoon sesame oil
3 tablespoons soy sauce, tamari
1 teaspoon ginger freshly grated
1 each garlic cloves pressed
1 cup peanut butter chunky
1 cup chicken broth defatted
1 pound pasta, fettuccine cooked
1/2 cup peanuts chopped, toasted
2 each scallions, spring or green onions sliced
1 medium cucumbers halved, seeded, thinly sliced
1 each sweet red bell peppers cut into thin strips
1/4 cup coconut shredded

1
Heat oil in saucepan.
2
Add red pepper flakes and cook over low heat for 1 minute.
3
Add 4 chopped scallions; saute briefly, then remove from heat.
4
Stir in brown sugar, rice wine vinegar, sesame oil, soy sauce, ginger, and garlic; mix thoroughly.
5
Return pan to low heat.
6
Add peanut butter a little at a time, stirring constantly.
7
Add chicken broth, stirring constantly.
8
Heat to piping hot.
9
Place cooked fettucine in a large shallow bowl.
10
Pour peanut sauce over and toss to combine.
11
(If less sauce is desired, the excess sauce may be refrigerated and then reheated for other use.)
12
Sprinkle with toasted peanuts and sliced scallions.
13
Arrange cucumber slices in concentric circle around pasta.
14
Arrange red pepper strips to radiate from center.
15
Sprinkle coconut in middle of dish.
16
Serve immediately.

1147

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons peanut oil, 1 teaspoon black pepper dried flakes, crushed, 4 each scallions, spring or green onions trimmed and chopped, 2 tablespoons brown sugar, dark, and more.

Yes, Javanese Peanut Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Javanese Peanut Pasta

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