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Carol potter's noodles with peanut sauce

Yield: 4 Servings MMM

Ingredients:

• 8 oz Japanese buckwheat noodles --Thin
• 1/4 c Smooth peanut butter or --Tahini
• 5 tb Black chinese tea brewed
• 5 ts Soy sauce
• 1 ts Chili oil
• 2 ts Sesame oil
• 2 ts Rice wine vinegar
• 2 ts Granulated sugar
• 2 Garlic cloves minced
• 1 Scallion

Instructions:

finely chopped 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

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