Cold Sesame Noodles With Carrots And Cucumbers

• 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

1. 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.
2. Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions.
3. Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil.
4. Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.

peanut butter, dark sesame oil, soy sauce, black tea, dark brown sugar, sriracha sauce, red wine vinegar, garlic, gingerroot, fresh chinese egg noodles, salt, sesame oil, green onions, carrot, cucumber

Taken from www.food.com/recipe/cold-sesame-noodles-with-carrots-and-cucumbers-539048 (may not work)