| INGREDIENTS |
1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 tsp. vegetable oil
4 medium carrots, cut julienne
1/2 tsp. hot red pepper flakes
1 bunch spring onions, sliced diagonally into 1/2-inch lengths
1 large cucumber, peeled, cut julienne
Sauce:
3 tbsp. smooth peanut butterSauce
1/3 cup lime juiceSauce
1/4 cup soy sauceSauce
1/4 cup chicken brothSauce
Black pepper to taste
| METHOD |
Prepare pasta according to package directions; drain and transfer to a serving bowl. Warm 1 teaspoon vegetable oil in a large non- stick wok or skillet over high heat. Add the carrots and stir-fry for 2 to 3 minutes until tender. Add the red pepper flakes, cucumbers and spring onions to the wok or skillet. Stir-fry for 2 minutes.
Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil. Pour the vegetables over pasta. Toss well and serve immediately.
