Adapted by: SusanV

I made this last night and it came out very well. To make it truly fatfree, you need to leave off the peanuts. (But I was bad and ate the peanuts–they added a lot to it!) I served it with some broccoli, carrots, and cabbage that I steam-fried with garlic and ginger and finished off with a splash of soy sauce. The vegetables were a real hit!

10 ounces fettucine — (10-12 oz. uncooked noodles)
1/4 cup tomato paste
1/4 cup rice vinegar
1/4 cup water
2 tablespoons sugar — (unbleached cane sugar or maple syrup)
1 tablespoon soy sauce
2 cloves garlic — (2-4 cloves finely minced or pressed)
1/2 teaspoon red pepper flakes
1/4 cup scallions — sliced
1/4 cup peanuts, dry-roasted unsalted — chopped (leave out for fatfree!)

Cook the pasta and drain it well.

While the pasta is cooking, place remaining ingredients EXCEPT scallions and peanuts in a small bowl and mix together to make a smooth sauce.

Pour the sauce over the cooked pasta and toss to thoroughly coat. Serve topped with scallions and chopped peanuts. (Omit the peanuts for those who are on fatfree diets.)

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Serving Size : 4

Per serving: 363 Calories (kcal); 6g Total Fat; (14% calories from fat); 12g Protein; 67g Carbohydrate; 0mg Cholesterol; 394mg Sodium

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