Javanese Peanut Pasta

This unique fusion dish combines the rich, nutty comfort of Javanese gado-gado flavors with the convenience of pasta. The sauce is a luscious blend of smooth peanut butter, sweet brown sugar, tangy rice wine vinegar, and savory soy sauce, balanced by the sharp bite of fresh ginger and garlic. Tossed with warm fettuccine and finished with crunchy scallions and a kick of dried pepper flakes, it creates a satisfying texture contrast in every bite. It is a quick, flavorful weeknight dinner that feels indulgent yet simple to prepare. Perfect for those craving something warm, creamy, and deeply satisfying without spending hours in the kitchen.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 25.2

Description

This unique fusion dish combines the rich, nutty comfort of Javanese gado-gado flavors with the convenience of pasta. The sauce is a luscious blend of smooth peanut butter, sweet brown sugar, tangy rice wine vinegar, and savory soy sauce, balanced by the sharp bite of fresh ginger and garlic. Tossed with warm fettuccine and finished with crunchy scallions and a kick of dried pepper flakes, it creates a satisfying texture contrast in every bite. It is a quick, flavorful weeknight dinner that feels indulgent yet simple to prepare. Perfect for those craving something warm, creamy, and deeply satisfying without spending hours in the kitchen.

Ingredients

1 lb Egg fettuccine
1 cup Chunky peanut butter
1 cup Chicken broth, defatted
3 tbsp Soy sauce
2 tbsp Dark brown sugar
4 tbsp Rice wine vinegar
1 tsp Sesame oil
1 tsp Freshly grated ginger
1 ea Garlic clove, pressed
2 tsp Peanut oil
1 tsp Dried pepper flakes, crushed
4 ea Scallions, trimmed and chopped

Directions

1
Cook fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2
In a medium saucepan, combine peanut butter, soy sauce, brown sugar, rice wine vinegar, sesame oil, grated ginger, and pressed garlic.
3
Warm the peanut mixture over medium-low heat, stirring constantly until smooth. Gradually whisk in the chicken broth and reserved pasta water until the sauce reaches a creamy, pourable consistency.
4
In a large skillet, heat peanut oil over medium heat. Add the drained pasta and toss to coat.
5
Pour the peanut sauce over the pasta and toss gently until all noodles are evenly coated and heated through.
6
Remove from heat and fold in the chopped scallions and crushed dried pepper flakes.
7
Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 25.2kcal

% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute chicken broth with vegetable broth.

If the sauce becomes too thick after sitting, thin it with a splash of warm water or additional broth.

For extra crunch, garnish with crushed roasted peanuts or cashews before serving.

Add steamed broccoli, snap peas, or shredded carrots to the pasta for added vegetables and color.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a little water.

Keywords: javanese, peanut, pasta, fettuccine, sauce, garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, scallions, pepper flakes, fusion, dinner, easy, weeknight, comfort food

Read it online: https://www.chefs-mate.com/recipe/javanese-peanut-pasta/

Chefs Mate

Javanese Peanut Pasta

Nutrition Facts