Szechwan Street Noodles With Spicy Peanut Sauce | Recipe Finder

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4servings

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Carbohydrates
Vitamins	A, B₁, B₂, B₃, B₁₂
Minerals	Selenium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 tablespoon 15ml Minced garlic
2 tablespoons 30ml Sugar
3/4 cup 177ml Sesame-seed paste - (tahini)
2 tablespoons 30ml Red wine vinegar
1 cup 237ml Steeped black Chinese tea 1 lb 454g / 16oz Chinese egg noodles - thin
5 tablespoons 75ml Dark soy sauce
1/2 cup 73g / 2.6oz Chopped scallions
5 teaspoons 25ml Chili oil
1/2 cup 118ml Shredded cucumber
3 tablespoons 45ml Sesame oil

Instructions Jump to Ingredients ↑

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.

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