Carol Potters Noodles With Peanut Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
FROM TV GUIDE 05/08-14
CONTAINS SMALL AMOUNT OF OIL
8 ounce: Japanese buckwheat noodles, -Thin
1/4 cup: Smooth peanut butter or -Tahini,
5 tbsp: Black chinese tea, brewed
5 tsp: Soy sauce,
1 tsp: Chili oil,
2 tsp: Sesame oil,
2 tsp: Rice wine vinegar,
2 tsp: Granulated sugar,
2: Garlic cloves, minced
1: Scallion, finely chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp