I have been looking for the perfect peanut noodle dish, and finally found it. Serve this with spicy cilantro salad and pork kebabs in cumin and chile – a winning combination for sure.
12 ounces chinese egg noodles, cooked and drained
3/4 cup green tea (strong is best)
1/3 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
3 tbsp light brown sugar
1/4 cup roasted peanut oil
2 tbsp toasted sesame seeds (plus some for sprinkling over top)
1 tbsp chili garlic sauce
1 tsp toasted sesame oil
1 -2 tbsp minced ginger (depending on your ginger love!)
2 cloves garlic, minced
2 carrots, finely chopped
2 mini bok choy, chopped fine
1/4 cup each finely chopped red and yellow pepper
To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender or food processor. Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt.
Toss the sauce with the cooked noodles – garnish with cilantro, sliced green onions, roasted peanuts and more sesame seeds. I like this served at warm or room temperature, but it is just yummy cold also.