Sichuan Street Noodles With Spicy Peanut Saucechinese, pasta, side dish 1 tablespoon minced garlic 2 tablespoon sugar 3/4 cup sesame-seed paste; (tahini) 2 tablespoon red wine vinegar 1 cup steeped black Chinese tea 1 pound Chinese egg noodles; thin 1/ 5 tablespoon dark soy sauce 1/2 cup chopped scallions 5 teaspoon chili oil 1/2 cup shredded cucumber 3 tablespoon sesame oil 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. |
