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Pasta - Cold Peanut-Sesame Noodles Recipe


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     Pasta - Cold Peanut-Sesame Noodles

Category   Salads - Soups - Sidedishes
Sub Category   None

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

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

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