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Recipe: Gado-gado Spaghetti

A spicy peanut butter sauce makes this a light spaghetti dish that is excellent either hot or cold.

1/2 lb. spaghetti or ramen noodles

4 cups water

3 Tbs. + 1 tsp. oil
2 Tbs. sunflower seeds

1 Tbs. dried onion, rehydrated

3 Tbs. brown sugar

1 tsp. garlic


3/4 cup water, or more as needed

3 Tbs. vinegar

3 Tbs. soy sauce

3 Tbs. peanut butter
sliced
green or wild onions, if available
1/2 tsp. black pepper (optional)

1/2 tsp. hot sauce (optional)


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 Tbs. 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.

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