Cold Peanut-Sesame Noodles

• Kosher salt
• 12 ounces flat Chinese egg noodles
• 3/4 cup strong brewed green tea
• 1/3 cup natural peanut butter
• 1/4 cup soy sauce
• 1/4 cup rice vinegar (not seasoned)
• 3 tablespoons packed light brown sugar
• 1/4 cup roasted peanut oil
• 2 tablespoons toasted sesame seeds, plus more for topping
• 1 teaspoon chili-garlic sauce
• 1 teaspoon toasted sesame oil
• 1 1 -inch piece ginger, peeled
• 1 small clove garlic
• 2 carrots, finely grated
• Chopped fresh cilantro and peanuts, for topping

1. Bring a large pot of salted water to a boil.
2. Add the noodles and cook as the label directs, then drain.
3. Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender.
4. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
5. Toss the noodles with the peanut sauce and carrots in a large bowl.
6. Chill about 1 hour.
7. Top with cilantro, peanuts and more sesame seeds.
8. Photograph by Con Poulos

kosher salt, noodles, green tea, natural peanut butter, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chiligarlic sauce, sesame oil, ginger, clove garlic, carrots, cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cold-peanut-sesame-noodles-recipe.html (may not work)