Overloading the Machine

Sesame-Peanut Noodles

Recipes / Main Courses

Based on the Boston Globe, 2005 August 17

Serves 5.

  • 1 cup smooth or chunky peanut butter
  • 1 1/4 cup brewed black tea (lapsong souchong if possible)
  • 1/2 cup soy sauce
  • 1/4 cup dark sesame oil, plus more for sprinkling
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons garlic, finely chopped
  • 2 teaspoons hot chili oil, or to taste
  • 1 pound soba noodles or spaghetti

In a bowl with a large fork, blend the peanut butter with the tea until smooth. Stir in the soy sauce, sesame oil, and red wine vinegar until the mixture is well blended.

In a small bowl, combine the sugar with a few spoonfuls of the peanut butter mixture. Stir until sugar dissolves, then add the sugar mixture to the remaining peanut butter mixture. Blend well.

Stir in the garlic and hot chili oil; set aside.

Bring a large pot of water to a boil; cook noodles according to package directions until they are tender but still have some bite. Drain them and rinse briefly with cold water.

Add the noodles to the peanut butter mixture and toss well. The sauce will thicken on standing. Serve warm, cold, or at room temperature, sprinkled with additional sesame oil, if you like.


I haven't tried this yet, though I've made noodles like this plenty of times. I'm intrigued by the tea, that seems like a good idea.

Things that can be eaten either hot or cold are very handy.

This page was last modified on 2011 December 20.