Category: Pasta

1 tbsp Minced garlic

3/4 cup Sesame-seed paste, (tahini)

1 cup Steeped black Chinese tea

5 tbsp Dark soy sauce

5 tsp Chili oil

3 tbsp Sesame oil

2 tbsp Sugar

2 tbsp Red wine vinegar

1 lb Chinese egg noodles, thin 1/

1/2 cup Chopped scallions

1/2 cup Shredded cucumber

Mix together garlic, tahini, tea, soy sauce, chili oil, 2 Tbs. sesame oil, sugar and vinegar. Process until smooth. Prepare the noodles and cool under running water. Mix in 1 Tbs. sesame oil. Add the sauce and the scallions to the noodles, tossing until well combined. Add the shredded cucumber and toss again. Serve at room temperature. Yield: 8 servings FROM: JOAN BOYLE (JBSX11A)