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- ½ lb (250 g) dry noodles or spaghetti
- ½ cup (4 oz; 120 g) crunchy peanut butter
- dark or light soy sauce
- 2 tsp sweet chilli sauce, or garlic-chilli sauce
- ¼ cup (2 oz; 60 ml) tahini or sesame oil
- ½ cup (120 ml) hot tea
- 1 clove pressed garlic, 2 tsp grated ginger
- two scallions (spring onions),
- optional garnish: cucumber or alfalfa sprouts (as available)
Japanese soba (buckwheat) noodles work well, but you can use any noodles or spaghetti.
Cook the noodles al dente; blanch under cold water, drain and toss with a little sesame oil.
At this point you can cover the sauce and noodles and keep then in a cool place until ready to serve.
Mix soy sauce, chilli sauce and sesame oil with peanut butter. Gradually add the hot tea, mixing as you go; the oil will emulsify. Mix in garlic and ginger.
Tamari-toasted sesame seeds, ground in a suribachi, go well to finish the dish for a special occasion. Quick-fried slivers of chicken breast add protein, if this seems too vegan.
Slice the cucumber en julienne (into matchsticks), and the scallions finely on the diagonal.
Miso or a little marmite can be used in place of soy sauce, as a variation.
Toss the noodles with peanut sauce and scallion. Garnish and serve.