Title: Szechuan Street Noodles with Spicy Peanut Sauce
Categories: Pasta Side Asian
Yield: 4 Servings
| 1 | tb | Minced garlic |
| 3/4 | c | Sesame-seed paste; (tahini) |
| 1 | c | Steeped black Chinese tea |
| 5 | tb | Dark soy sauce |
| 5 | ts | Chili oil |
| 3 | tb | Sesame oil |
| 2 | tb | Sugar |
| 2 | tb | Red wine vinegar |
| 1 | lb | Chinese egg noodles; thin 1/ |
| 1/2 | c | Chopped scallions |
| 1/2 | c | Shredded cucumber |
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.