Recipe - Sichuan Street Noodles With Spicy Peanut Sauce

1 tablespoon Minced garlic
Three fourths cup Sesameseed paste; (tahini)
1 cup Steeped black Chinese tea
5 tablespoon Dark soy sauce
5 teaspoon Chili oil
3 tablespoon Sesame oil
2 tablespoon Sugar
2 tablespoon Red wine vinegar
1 pound Chinese egg noodles; thin 1/
One half cup Chopped scallions
One half cup Shredded cucumber

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. Yield: 8 servings FROM:
JOAN BOYLE (JBSX11A)

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