12 ounces flat egg noodles
¾ cup strong brewed green tea
1/3 cup natural peanut butter
¼ cup soy sauce
¼ cup rice vinegar (not seasoned)
3 tablespoons packed light brown sugar
¼ cup roasted peanut oil
2 tablespoons toasted sesame seeds, plus more for topping
1 teaspoons chili-garlic sauce
1 teaspoon toasted sesame oil
1, 1-inch piece ginger, peeled
1 small clove garlic
2 carrots, finely grated
1 red bell pepper
1 cup edamame beans, shelled
- Cook noodles according to package. Let cool.
- Brew the green tea, and set aside.
- Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar, peanut oil, sesame seeds, chili-garlic sauce, sesame oil ginger and garlic into a blender. Blend until smooth.
- Combine cooled noodles, peanut sauce, and raw chopped vegetables in a large bowl. Place in refrigerator for 30 minutes. Serve chilled.
Recipe inspired by foodnetwork.com