Recipe - Carol Potters Noodles With Peanut Sauce

FROM TV GUIDE 05/0814

CONTAINS SMALL AMOUNT OF OIL
8 ounce Japanese buckwheat noodles,
Thin
One fourth cup Smooth peanut butter or
Tahini
5 tablespoon Black chinese tea, brewed
5 teaspoon Soy sauce
1 teaspoon Chili oil
2 teaspoon Sesame oil
2 teaspoon Rice wine vinegar
2 teaspoon Granulated sugar
2 Garlic cloves, minced
1 Scallion, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini