Singapore Noodles  
1   cup  Water
2 tbs Ketchup
2  teasp packed brown sugar
1  teasp chopped cilantro
1 teasp cornstarch
 teasp seasoned salt
 teasp garlic powder
2  tbls chunky peanut butter
  cup sliced green onions
8  ozs cooked pasta
1  cup shredded red cabbage

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In a medium saucepan, combine the water, 
ketchup, sugar, cilantro, cornstarch, and 
seasonings.  Bring to a boil, reduce the heat 
and simmer, uncovered, for 5 minutes. 
Cool for 10 minutes and blend in the peanut
butter and green onions.  Toss the sauce with 
the hot linguine and red cabbage.Garnish with 
green onion curls.  
Serve with a marinated cucumber salad.
HINT:

 For a heartier entree, add cooked shredded 
pork or chicken.

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