Soba in Peanut Sauce with Lapsang Souchong
This is a variation on a cold noodle in peanut sauce recipe, using Adagio Lapsang Souchong tea. The result is a spicy and smoky noodle dish.20 m 2
- 12 oz. dry soba noodles
- 2 tbsp. peanut butter
- 1 tbsp. cashew butter
- 1/2 tbsp. sesame tahini
- 1 tsp. lapsang souchong tea leaves
- 5 oz. hot water
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. chili sesame oil
- 1/2 tbsp. rice wine vinegar
- 2 tsp. sugar
- 1/2 a clove of garlic
- 1 tbsp. scallions
Brew tea in hot water and steep 5 min. Strain and use while still warm.
Bring a pot of water to a boil and add soba noodles. Cook until desired softness.
While the noodles cook, mix the nut and seed butters in the lapsang tea. The hot tea will melt down the butters.
After the butters are all melted, mix in the remaining ingredients, reserving some scallions for garnish.
When noodles are done, remove from heat and drain. Run under cold water. Mix with the peanut sauce, and garnish with remaining scallions.