READY IN: 25mins
INGREDIENTS 2⁄3 cuppeanut butter 2⁄3 cupdark sesame oil 1⁄2 cupsoy sauce 1⁄2 cupblack tea 3tablespoonsdark brown sugar 1 -2tablespoonsriracha sauce 2tablespoonsred wine vinegar 4garlic cloves, minced 2teaspoonsgingerroot, minced 1lb fresh Chinese egg noodles 1tablespoonsalt 1tablespoondark sesame oil 3green onions, thinly sliced 1cup shredded carrot 1cup shredded cucumber
DIRECTIONSIn the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.Bring a stockpot of water to the boil and add the saltand cook noodlesuntil done-follow package directions.Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.Toss the noodles with the sauce and arrange on a large platter.Top with the carrot, cucumber and scallions.
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