| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Pasta, Sauces, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | oz | Japanese buckwheat noodles |
| Thin | ||
| 1/4 | c | Smooth peanut butter or |
| Tahini | ||
| 5 | T | Black chinese tea, brewed |
| 5 | t | Soy sauce |
| 1 | t | Chili oil |
| 2 | t | Sesame oil |
| 2 | t | Rice wine vinegar |
| 2 | t | Granulated sugar |
| 2 | Garlic cloves, minced | |
| 1 | Scallion, finely chopped |
INSTRUCTIONS
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. M.CLIFT [MARE/RICK] at 23:20 EDT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 88
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 296.5mg
Potassium: 162mg
Carbohydrates: 7.9g
Fiber: 1.3g
Sugar: 3.9g
Protein: 4.6g