| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Chinese |
Chinese, Pasta, Side dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Minced garlic |
| 3/4 |
c |
Sesame-seed paste; (tahini) |
| 1 |
c |
Steeped black Chinese tea |
| 5 |
tb |
Dark soy sauce |
| 5 |
ts |
Chili oil |
| 3 |
tb |
Sesame oil |
| 2 |
tb |
Sugar |
| 2 |
tb |
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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