Categories: Pasta, Vegetarian, Sauces, Chinese 
      Yield: 4 servings 
  
---------------------------FROM TV GUIDE 05/08-14--------------------------- 
 
------------------------CONTAINS SMALL AMOUNT OF OIL------------------------ 
      8 oz Japanese buckwheat noodles,         1 ts Chili oil 
           --Thin                              2 ts Sesame oil 
    1/4 c  Smooth peanut butter or             2 ts Rice wine vinegar 
           --Tahini                            2 ts Granulated sugar 
      5 tb Black chinese tea, brewed           2    Garlic cloves, minced 
      5 ts Soy sauce                           1    Scallion, finely chopped 
  
  In a large pot, boil noodles until tender (follow directions on package). 
  Drain well, rinse with cold water, and set aside to cool. In a large bowl, 
  mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame 
  oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over 
  noodles and toss until well blended. Sprinkle with chopped scallions and 
  serve at room temperature as an appetizer or side dish. 
   
  M.CLIFT [MARE/RICK]          at 23:20 EDT