Ingredients

• Kosher salt
• 12 ounces flat Chinese egg noodles
• 3/4 cup strong brewed green tea
• 1/3 cup natural peanut butter
• 1/4 cup soy sauce
• 1/4 cup rice vinegar (not seasoned)
• 3 tablespoons packed light brown sugar
• 1/4 cup roasted peanut oil
• 2 tablespoons toasted sesame seeds, plus more for topping
• 1 teaspoon chili-garlic sauce
• 1 teaspoon toasted sesame oil
• 1 1-inch piece ginger, peeled
• 1 small clove garlic
• 2 carrots, finely grated
• Chopped fresh cilantro and peanuts, for topping

Instructions

1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
2. Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
3. Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
4. Photograph by Con Poulos