Javanese Peanut Pasta

Ingredients

10 ml peanut oil
3 gr pepper flakes
4 scallions
28 gr dark brown sugar
60 ml rice wine vinegar
5 ml sesame oil
45 ml soy sauce
5 gr ginger
1 garlic clove
230 gr chunky peanut butter
240 ml chicken broth
450 gr egg fettucine
100 gr peanuts
2 slices scallions
1 slice cucumber
1 slice sweet pepper
20 gr coconut

Instructions

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