Carol potter's noodles with peanut sauce

Yield: 4 servings

Measure Ingredient
8 ounces Japanese buckwheat noodles, Thin
¼ cup Smooth peanut butter or Tahini
5 tablespoons Black chinese tea, brewed
5 teaspoons Soy sauce
1 teaspoon Chili oil
2 teaspoons Sesame oil
2 teaspoons Rice wine vinegar
2 teaspoons Granulated sugar
2 \N Garlic cloves, minced
1 \N Scallion, finely chopped

FROM TV GUIDE 05/08-14

CONTAINS SMALL AMOUNT OF OIL

In a large pot, boil noodles until tender (follow directions on package). Drain well, rinse with cold water, and set aside to cool.

In a large bowl, mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over noodles and toss until well blended. Sprinkle with chopped scallions and serve at room temperature as an appetizer or side dish.

M.CLIFT [MARE/RICK] at 23:20 EDT

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