Cold Peanut Noodles
The sauce is very highly seasoned because the noodles are so bland. You can make this dish ahead of time; add more soy sauce and tea if needed to moisten.
Serves: 6Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy
- 10 cloves garlic, minced
- 1 piece (2 inches) ginger, peeled and minced
- 3 Tbsp. water
- 1⁄3 cup smooth peanut butter
- 3 Tbsp. low-sodium soy sauce
- 1⁄3 cup strong brewed tea
- 1 Tbsp. Asian sesame oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. sugar
- 1⁄2 tsp. five-spice powder
- 1⁄2 tsp. chili oil
- 1 lb. chow mein noodles
- 6 green onions, thinly sliced
- Bring a large pot of water to a boil. Meanwhile, combine garlic, ginger root, and water in a food processor. Add tahini, soy sauce, tea, sesame oil, vinegar, sugar, five-spice powder, and chili oil and process to blend.
- Cook noodles in boiling water until al dente according to package directions. Drain and place in large bowl; immediately pour garlic mixture over and toss to coat. Sprinkle with green onions and serve immediately, or cover and chill to blend flavors.