| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Pasta, Vegetarian, Sauces, Chinese |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Japanese buckwheat noodles, Thin |
| 1/4 |
c |
Smooth peanut butter or Tahini |
| 5 |
tb |
Black chinese tea, brewed |
| 5 |
ts |
Soy sauce |
| 1 |
ts |
Chili oil |
| 2 |
ts |
Sesame oil |
| 2 |
ts |
Rice wine vinegar |
| 2 |
ts |
Granulated sugar |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Scallion, finely chopped |
INSTRUCTIONS
FROM TV GUIDE 05/08-14
CONTAINS SMALL AMOUNT OF OIL
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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