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Carol Potter's Noodles With Peanut Sauce


Course : Pasta
Serves: 4
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Ingredients:


8 ounces japanese buckwheat noodles thin

1/4 cup smooth peanut butter or tahini

5 tablespoons black chinese tea brewed

5 teaspoons soy sauce

1 tablespoons chili oil

2 teaspoons sesame oil

2 teaspoons rice wine vinegar

2 teaspoons granulated sugar

2 cloves garlic minced

1 bunch scallion finely chopped
 

Preparation / 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.

 

Nutritional Information:

36 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 430mg Sodium

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