Cold Sesame Noodles With Carrots And Cucumbers - cooking recipe

Ingredients

2/3 cup peanut butter
2/3 cup dark sesame oil
1/2 cup soy sauce
1/2 cup black tea
3 tablespoons dark brown sugar
1 -2 tablespoon sriracha sauce
2 tablespoons red wine vinegar
4 garlic cloves, minced
2 teaspoons gingerroot, minced
1 lb fresh Chinese egg noodles
1 tablespoon salt
1 tablespoon dark sesame oil
3 green onions, thinly sliced
1 cup shredded carrot
1 cup shredded cucumber

Preparation

In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth.
Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.
Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.