David's Recipe for Cold Sichuan Street Noodles
A very easy and authentic Chinese snack, adapted for ingredients available in any supermarket.
- 1 kg Chinese noodles, prepared according to package directions, or 1 kg thin or flat spaghetti, prepared according to package directions and cut into 4" pieces.
- 2 cloves garlic, minced
- 1-1/2 cups tehina or natural peanuts-only peanut butter
- 1/4 cup soy sauce
- 3 heaping soup spoons brown sugar
- 4 soup spoons vinegar
- 3/4 cup prepared tea
- 8 large scallions
- 2 medium cucumbers
- A few chili peppers, minced
- Allow the noodles to cool to room temperature.
- Place the tea, tehina or peanut butter, garlic, soy sauce, brown sugar, vinegar, and chilis in a blender and blend thoroughly, which will take a few minutes.
- Cut the scallions lengthwise in half and then slice fine.
- If the cucumber skins are pretty, julienne the unpeeled cucumbers to matchstick size. If the cucumbers are blemished or waxed, peel and then julienne.
- Mix the sauce, scallions, and cucumbers into the noodles.
- Allow to stand for a while, then serve at room temperature.