Gado-Gado Spaghetti

By , 1991)

A spicy peanut butter sauce makes this a light, different spaghetti dish that is excellent hot but especially good cold.

1/2 pound spaghetti, plus enough water to cook it

3 tablespoons peanut butter

Recommended: Default

3 tablespoons soy sauce*

1 tablespoon dried onion, rehydrated

1/2 tablespoon chicken base or 1 packet chicken broth or 1 vegetable cube

3 tablespoons plus 1 teaspoon oil (corn oil is especially good)

Sliced green or wild onions if available

1/4 teaspoon garlic

3 tablespoons brown sugar

2 tablespoons sunflower seeds

3 tablespoons vinegar

*NOTE: Because of bases, peanut butter, and soy sauce, this dish can have a fairly salty taste. You can reduce the amount of soy sauce, but it is an important ingredient. It would be better to cut back or eliminate the base if you are concerned about saltiness.

Break pasta in half and put into boiling unsalted water to which 1 teaspoon of oil has been added. Cook until done; drain immediately. In a frying pan, heat 3 tablespoons oil and add the sunflower seeds and rehydrated onions. Cook and stir over medium heat for 2 minutes. Add peanut butter and stir. Do not burn!

In a bowl, mix the chicken base with the brown sugar, garlic, and 3/4 cup water. Stir in the peanut butter mixture. Add the vinegar and soy sauce. To eat this hot, heat the sauce thoroughly and pour over hot spaghetti.

This recipe is designed to be best cold, and it loses some of its saltiness as it sits. Mix sauce and spaghetti and let cool. If available, sliced green or wild onions as a garnish really adds to the flavor.

Serves 2 to 3.

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