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Carol Potter’s Noodles With Peanut Sauce

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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)
----------------------------------------------
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


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