Sichuan street noodles with spicy peanut sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Minced garlic |
| ¾ | cup | Sesame-seed paste; (tahini) |
| 1 | cup | Steeped black Chinese tea |
| 5 | tablespoons | Dark soy sauce |
| 5 | teaspoons | Chili oil |
| 3 | tablespoons | Sesame oil |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Red wine vinegar |
| 1 | pounds | Chinese egg noodles; thin 1/ |
| ½ | cup | Chopped scallions |
| ½ | cup | Shredded cucumber |
Directions
Mix together garlic, tahini, tea, soy sauce, chili oil, 2 Tbs. sesame oil, sugar and vinegar. Process until smooth. Prepare the noodles and cool under running water. Mix in 1 Tbs. sesame oil. Add the sauce and the scallions to the noodles, tossing until well combined. Add the shredded cucumber and toss again. Serve at room temperature. Yield: 8 servings FROM: JOAN BOYLE (JBSX11A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini