- 2 cups peanut butter
- ½ cup rice vinegar
- ¼ cup light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp garlic, chopped
- 4 whole serrano peppers, cut into pieces
- 3 tbsp sugar
- 2 tsp salt
- ½ cup dark sesame oil
- 2 tbsp chili oil
- 1 cup tea, freshly brewed
- 1 lb. spaghetti
- 2 tsp dark sesame oil
- ½ whole cucumber
- ½ cup cilantro, chopped
ingredients
directions
1. Throughly blend in a food processor the peanut butter, vinegar, light and dark soy sauce, garlic, serrano chiles, sugar, and salt. Remove to a medium bowl, and stir in the 1/2 cup sesame and 2 tbs chili oil. Gradually stir in the freshly brewed black tea. This sauce can be covered and refrigerated for 1 to 2 days. Allow to return to room temperature before using. |
2. Bring 4 to 4-1/2 quarts water to a rolling boil in a large pot. Add the spaghetti or fresh Chinese egg noodles. Cook until softened. Drain and rinse under cold water until cool. Drain and toss thoroughly with 2 tsp dark sesame oil. |
3. To serve, place the noodles in a serving dish, top with all the sauce, and stir together slightly. Or serve on individual dinner plates and top with 3 to 4 generous tbs sauce per serving. Garnish with the cucumber, chopped into thin strips, and the cilantro. |
Categories
Chinese, International Cuisine, Pasta & Pasta Sauces, Vegetarian Dishes
