Carol Potter's Noodles with Peanut Sauce
Submitted by jim
Cold buckwheat noodles tossed in a creamy peanut sauce made with brewed Chinese tea, chili oil, sesame oil, and rice vinegar. A nutty, spicy appetizer or side dish ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minHere’s a cold noodle dish with a sauce so good you’ll want to drink it with a straw. Peanut butter gets loosened with brewed black Chinese tea (yes, tea!) into a silky, nutty base, then spiked with soy sauce, chili oil, toasted sesame oil, rice vinegar, and garlic.
Toss it all over chilled Japanese buckwheat noodles and scatter scallions on top.
The tea is the real surprise here. It thins the peanut butter without diluting the flavor the way water would, and adds a subtle tannic depth that ties everything together.
Serve it at room temperature as a starter or alongside grilled chicken for a full meal.
Chef Tips
- Brew the tea strong. You want concentrated flavor, not a light sip. Use black Chinese tea and steep it for 5 minutes before measuring.
- Tahini works as a swap for peanut butter. It gives a more earthy, slightly bitter edge that leans more Middle Eastern. Both are great.
- Adjust the chili oil to your heat tolerance. One teaspoon gives a gentle warmth. Double it if you like things fiery.
- Rinse the noodles well with cold water. This stops the cooking and washes off excess starch so they don’t clump together.
Ingredients
Directions
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.
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