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Pasta With a Tasty Difference : Cold, Spicy Peanut Sauce Adds a Southeast Asian Flavor

September 17, 1987

A cold and spicy peanut sauce adds Southeast Asian flavor to this pasta salad. Any seasonal vegetable--asparagus, Chinese pea pods, green beans, broccoli--can be tossed in with mushrooms. Sprinkle with sliced green onions just before serving.

This spicy pasta salad can be served with a family meal, or dressed up with garnishes for a festive party treat.

COLD AND SPICY MUSHROOM NOODLES

8 ounces fine or medium egg noodles

8 ounces asparagus, sliced diagonally

1 tablespoon oil

8 ounces mushrooms, sliced

Cold and Spicy Sauce

3 tablespoons thinly sliced green onions

Cook noodles in boiling water 6 to 8 minutes. Drain and cover with cold water until ready to use.

Saute asparagus in oil just until tender. Add mushrooms and toss. Chill.

Combine drained noodles, asparagus, mushrooms and Cold and Spicy Sauce in large bowl. Toss to mix. Arrange on platter and garnish with green onions. Makes 4 servings.

Note: Other seasonal vegetables such as Chinese pea pods, green beans or broccoli may be substituted for asparagus.

Cold and Spicy Sauce

3 tablespoons oil

2 tablespoons peanut butter

2 tablespoons soy sauce

2 tablespoons water

1 teaspoon sugar

1/4 to 1/2 teaspoon dried red pepper flakes

Combine oil, peanut butter, soy sauce, water, sugar and red pepper flakes in electric blender container. Blend 1 minute.

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