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20 servings
Ingredients:
1 (12 ounce) package angel hair pasta3 cups shredded napa cabbage4 large carrots, shredded1 small green bell pepper, chopped1 small red bell pepper, chopped1 small yellow bell pepper, chopped1 bunch fresh cilantro, chopped1 bunch fresh green onions, chopped1/2 cup chopped peanuts2 cups toasted black sesame seeds8 ounces frozen cooked shrimp, thawed and drained 1/4 cup peanut butter2 tablespoons tahini1/4 cup rice wine vinegar1/4 cup sweet chili sauce5 tablespoons soy sauce1 teaspoon sesame oil1 teaspoon brown sugar1 teaspoon garlic powder1 teaspoon salt1 teaspoon ground black pepper
Instructions:
Bring a large pot of lightly salted water to a boil.Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain.In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce.Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper.Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated.Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.
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