Spicy Szechwan Pasta

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* Exported from MasterCook Mac *

 

Spicy Szechwan Pasta

 

Recipe By : Foods for Life Essential Guidebook - Zaritsky

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 lb pasta of your choice

2 tbsps hot chili oil

2 c Mung bean sprouts

1/2 c water chestnuts -- chopped

1 hot chili pepper -- chopped

1/8 c natural peanut butter

1/8 c tahini (sesame seed paste)

1/4 c warm water

3 tbsps soy sauce or Braggs

2 tbsps balsamic -- or rice vinegar

1 tbsp dark toasted sesame oil

2 tbsps fresh cilantro -- chopped

2 tbsps fresh parsley -- chopped

2 tbsps fresh mint -- chopped

1 tsp cayenne pepper

1 cucumber -- peeled and sliced

1/4 c scallions or Spanish sweet onions -- chopped

 

Cook the pasta in salted water and drain . Rinse immediately with cold

water, being sure not to overcook your pasta. If you are using an

unusual type of pasta, follow the manufacturer's directions. Mix

together the nut butters, warm water, soy sauce, vinegar and oils. Toss

the noodles with the raw vegetables and nut sauce. Serve with a garnish

of fresh mint, parsley, basil, or cilantro. Served as a cold pasta salad

over romaine hearts. Serves 4-6.

Foods for Life Essential Guidebook - Protect Your Heart with Body, Mind

and Spirit Foods By Wendy Rae Zaritsky

http://www.heall.com/Books/FFLRecipes.html

 

 

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Per serving (excluding unknown items): 148 Calories; 2g Fat (8% calories

from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 32mg Sodium

 

 

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