Cold Peanut-Sesame Noodles
Chinese egg noodles get treated to a creamy peanut sauce that includes a surprising ingredient: strong-brewed green tea.
|12 ounces||flat chinese egg noodles|
|3/4 cup||strong brewed green tea|
|1/3 cup||natural peanut butter|
|1/4 cup||soy sauce|
|1/4 cup||rice vinegar (not seasoned)|
|3 tablespoons||packed light brown sugar|
|1/4 cup||roasted peanut oil|
|2 tablespoons||toasted sesame seeds, plus more for topping|
|1 teaspoon||chili-garlic sauce|
|1 teaspoon||toasted sesame oil|
|1||1-inch piece ginger, peeled|
|1||small clove garlic|
|2||carrots, finely grated|
|chopped fresh cilantro and peanuts, for topping|
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.