Gado-gado Spaghetti Recipe

[Dee]

Gado-gado Spaghetti Recipe

Ingredients

1/2 pound spaghetti or ramen noodles

4 cups water

3 Tbsp plus 1 tsp oil

2 Tbsp sunflower seeds

1 Tbsp dried onion, rehydrated

1/2 Tbsp or one packet powdered bouillon base (see notes)

3 Tbsp brown sugar

1 tsp garlic

1/2 tsp black pepper (optional)

1/2 tsp hot sauce (optional)

1/2 tsp spike (optional)

3/4 cup water, or more as needed

3 Tbsp vinegar

3 Tbsp soy sauce

3 Tbsp peanut butter

Sliced green or wild onions, if available

 

 

Instructions

Notes: A spicy peanut butter sauce makes this a light spaghetti dish that is excellent either hot or cold. This dish can have a fairly salty taste. Cut back or eliminate the base if you are concerned about saltiness. This recipe is designed to be made in a camping or hiking environment, but work just as well at home.

 

Break pasta in half and put into boiling unsalted water to which 1 tsp of oil has been added. Cook until done; drain immediately. In a fry pan, heat 3 Tbsp oil and add the sunflower seeds and rehydrated onions. Cook and stir over medium heat for 2 minutes. Add the base with the brown sugar, garlic, other spices if desires, and 3/4 cup water. Add the vinegar and soy sauce. Add peanut butter and stir. Do not burn! To eat this hot, heat the sauce thoroughly and pour over hot spaghetti.

 

This recipe is best cold, and it loses some of its saltiness as it sits. Mix sauce and spaghetti, cool quickly, and serve chilled. If available, sliced green or wild onions as a garnish add to the flavor.

 

Yield: 2 to 3 servings