Spicy noodles in a peanut sesame sauce, topped with carrot, cucumber and scallions. Based on a recipe from Lee Bailey's The Way I Cook. If fresh egg noodles are not available, dry linguine is a substitute.
In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.
Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.
Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.