Title: Sichuan street noodles with spicy peanut sauc
 Categories: Chinese, Pasta, Side dish
      Yield: 4 Servings
 
      1 tb Minced garlic
    3/4 c  Sesame-seed paste; (tahini)
      1 c  Steeped black Chinese tea
      5 tb Dark soy sauce
      5 ts Chili oil
      3 tb Sesame oil
      2 tb Sugar
      2 tb Red wine vinegar
      1 lb Chinese egg noodles; thin 1/
    1/2 c  Chopped scallions
    1/2 c  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)