Szechwan Street Noodles With Spicy Peanut Sauce

Recipe Ingredients

1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Sugar
3/4 cup	177ml	Sesame-seed paste - (tahini)
2 tablespoons	30ml	Red wine vinegar
1 cup	237ml	Steeped black Chinese tea
1 lb	454g / 16oz	Chinese egg noodles - thin 1/
5 tablespoons	75ml	Dark soy sauce
1/2 cup	73g / 2.6oz	Chopped scallions
5 teaspoons	25ml	Chili oil
1/2 cup	118ml	Shredded cucumber
3 tablespoons	45ml	Sesame oil

Recipe 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.

Source:
Cook's Illustrated 5/6/93

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