Recipe for Spicy Szechwan Pasta 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 lb pasta of your choice
2 tbl hot chili oil
2 cup Mung bean sprouts
1/2 cup water chestnuts, chopped
1 x hot chili pepper, chopped
1/8 cup natural peanut butter
1/8 cup tahini, (sesame seed paste)
1/4 cup warm water
3 tbl soy sauce or Braggs
2 tbl balsamic, or rice vinegar
1 tbl dark toasted sesame oil
2 tbl fresh cilantro, chopped
2 tbl fresh parsley, chopped
2 tbl fresh mint, chopped
1 tsp cayenne pepper
1 x cucumber, peeled and sliced
Instructions:
Instructions: 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 manufacturers 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.

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