Carol Potter’s Noodles With Peanut Sauce

CONTAINS SMALL AMOUNT OF OIL—— 8 oz Japanese buckwheat noodles, –Thin 1/4 c Smooth peanut butter or –Tahini 5 tb Black chinese tea, brewed 5 ts Soy sauce 1 ts Chili oil 2 ts Sesame oil 2 ts Rice wine vinegar 2 ts Granulated sugar 2 Garlic cloves, minced 1 Scallion, finely chopped 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008