lunes, 4 de febrero de 2008



1 cup cooked thin spaghetti
3/4 tsp peanut oil
3 oz diced cooked chicken
1/2 garlic clove minced
1/2 cup bean sprouts
1/4 tsp each minced pared gingerroot and chinese sesame oil
1/4 cup each sliced green onions and diced red bell pepper
dash ground red pepper
1/2 oz dry roasted peanuts
1 cup shredded lettuce
1 tblsp each water and creamy peanut butter
2 tblsp reduced-sodium soy sauce


In medium mixing bowl combine spaghetti, chicken, bean sprouts, green
onion, bell pepper, and peanuts; set aside. In blender combine
remaining ingredients except lettuce and process on high speed until
throughly combined. Add to spaghetti mixture and toss to coat. Cover
and refrigerate until chilled, about 30 minutes.
To serve; on serving platter arrange lettuce around edge of platter;
fill center of platter with spaghetti mixture.

la cocina de Dani Garcia. Marbella.