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Pasta with Peanut Sauce

Pasta with Peanut Sauce

Notes: Double the planned portion when barbecuing or roasting chicken or a large cut of pork, beef, or lamb. Then stash extras in the refrigerator for up to a week, ready to pull out to make this recipe.

Sunset JUNE 1998

  • Yield:

Ingredients

  • bite-size pieces of cooked poultry, pork, beef, or lamb
  • Asian-style peanut sauce
  • seasoned rice vinegar
  • minced fresh cilantro
  • green onions

Preparation

Moisten bite-size pieces of cooked poultry, pork, beef, or lamb with purchased Asian-style peanut sauce and season to taste with seasoned rice vinegar, minced fresh cilantro, and green onions. Mix with hot cooked, drained pasta such as fettuccine or bow ties.

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Pasta with Peanut Sauce recipe

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