Cold Sesame Noodles With Carrots and Cucumbers

Submitted by DJM

"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."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 6

ingredients

• 2⁄3 cup peanut butter
• 2⁄3 cup dark sesame oil
• 1⁄2 cup soy sauce
• 1⁄2 cup black tea
• 3 tablespoons dark brown sugar
• 1 -2 tablespoon sriracha sauce
• 2 tablespoons red wine vinegar
• 4 garlic cloves, minced
• 2 teaspoons gingerroot, minced
• 1 lb fresh Chinese egg noodles
• 1 tablespoon salt
• 1 tablespoon dark sesame oil
• 3 green onions, thinly sliced
• 1 cup shredded carrot
• 1 cup shredded cucumber

directions

1. 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.
2. Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.
3. Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
4. Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.