Carol Potter's Noodles with Peanut Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
noodles
thin, (Japanese buckwheat) |
|
| ¼ | cup |
peanut butter
smooth, (or tahini) |
|
| 5 | tablespoons |
tea
brewed, (Black Chinese) |
|
| 5 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
hot chili pepper oil
|
*
|
| 2 | teaspoons |
sesame oil
|
|
| 2 | teaspoons |
rice vinegar
|
|
| 2 | teaspoons |
sugar
granulated |
|
| 2 | cloves |
garlic
minced |
|
| 1 | x |
scallions, spring or green onions
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
noodles
thin, (Japanese buckwheat) |
|
| 59 | ml |
peanut butter
smooth, (or tahini) |
|
| 75 | ml |
tea
brewed, (Black Chinese) |
|
| 25 | ml |
soy sauce, tamari
|
|
| 5 | ml |
hot chili pepper oil
|
*
|
| 1E+1 | ml |
sesame oil
|
|
| 1E+1 | ml |
rice vinegar
|
|
| 1E+1 | ml |
sugar
granulated |
|
| 2 | cloves |
garlic
minced |
|
| 1 | x |
scallions, spring or green onions
finely chopped |
*
|
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.
