Title: Spicy Szechwan Pasta
Categories: Veg06
Yield: 1 servings

1/2 lb Pasta of your choice
2 tb Hot chili oil
2 c Mung bean sprouts
1/2 c Water chestnuts; chopped
1 Hot chili pepper; chopped
1/8 c Natural peanut butter
1/8 c Tahini; (sesame seed paste)
1/4 c Warm water
3 tb Soy sauce or Braggs
2 tb Balsamic; or rice vinegar
1 tb Dark toasted sesame oil
2 tb Fresh cilantro; chopped
2 tb Fresh parsley; chopped
2 tb Fresh mint; chopped
1 ts Cayenne pepper
1 Cucumber; peeled and sliced
1/4 c Scallions or Spanish sweet
-onions; chopped

Cook the pasta in salted water and drain . Rinse immediately with cold
water, being sure not to overcook your pasta. If you are using an unusual
type of pasta, follow the manufacturer's directions. Mix together the nut
butters, warm water, soy sauce, vinegar and oils. Toss the noodles with the
raw vegetables and nut sauce. Serve with a garnish of fresh mint, parsley,
basil, or cilantro. Served as a cold pasta salad over romaine hearts.
Serves 4-6.

Foods for Life Essential Guidebook - Protect Your Heart with Body, Mind and
Spirit Foods By Wendy Rae Zaritsky

http://www.heall.com/Books/FFLRecipes.html

Per serving (excluding unknown items): 148 Calories; 2g Fat (8% calories
from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 32mg Sodium

Recipe by: Foods for Life Essential Guidebook - Zaritsky

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