In 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.