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Indonesian Pasta Recipe

Indonesian Pasta Recipe

“My family really enjoys this delectable asparagus dish,” says Jolene Caldwell of Council Bluffs, Iowa. “The flavors blend to create an interesting taste.”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 1/2 cup chicken broth
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon dried minced onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon brown sugar
  • 6 ounces uncooked angel hair pasta
  • 18 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 1/2 medium sweet red pepper, julienned
  • 2 teaspoons olive oil
  • 1/2 cup sliced green onions

Directions

  • 1. In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.
  • 2. Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.
  • 3. Drain pasta; toss with vegetable mixture and reserved sauce. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1 cup) equals 263 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 627 mg sodium, 40 g carbohydrate, 3 g fiber, 11 g protein.

Reviews for Indonesian Pasta

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MY REVIEW
Reviewed May. 15, 2014

"I love this recipe. I had lost it and now I have found it and I am so excited~ I add pan seared steak to this recipe and sugar snap peas. I cook it all in sesame oil."

MY REVIEW
Reviewed Mar. 24, 2014

"Excellent, light tasting dinner with just the right amount of heat."

MY REVIEW
Reviewed Sep. 17, 2012

"Excellent recipe! My husband & I add a whole sweet red pepper (instead of a half) and pine nuts to this recipe. We keep a jar of chopped jalapeno peppers "on hand" and use 2 heaping TB in this recipe."

MY REVIEW
Reviewed Jun. 9, 2010

"Made this for dinner tonight (for a picky eater for a hubby) and it was pretty tasty but a tad too spicy. I would cut back a bit on the jalapeno and add a little olive oil when tossing it all together. Next time we thought it would be good too with chicken pieces in there. Will make it again."

MY REVIEW
Reviewed Dec. 6, 2009

"My husband and I love this dish! It is so tasty. We add scallops, shrimp or salmon pieces. A lot of ingredients but definitely well worth it."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.