Sichuan Street Noodles With Spicy Peanut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Chinese | Chinese, Pasta, Side dish | 4 | Servings |
INGREDIENTS
| 1 | T | Minced garlic |
| 3/4 | c | Sesame-seed paste, tahini |
| 1 | c | Steeped black Chinese tea |
| 5 | T | Dark soy sauce |
| 5 | t | Chili oil |
| 3 | T | Sesame oil |
| 2 | T | Sugar |
| 2 | T | Red wine vinegar |
| 1 | lb | Chinese egg noodles, thin 1/ |
| 1/2 | c | Chopped scallions |
| 1/2 | c | Shredded cucumber |
INSTRUCTIONS
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. Yield: 8 servings FROM: JOAN BOYLE (JBSX11A) 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: 136
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 670mg
Potassium: 106.7mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: 7.2g
Protein: 1.5g