Spicy Sesame Noodles

Bring a large pot of water to a boil. Generously salt the water, add the fresh noodles, stir to prevent them from sticking and cook until tender, about 3 minutes. (If using dried noodles, follow the timing on the package instructions.) Drain and rinse thoroughly under cold running water, then drain again. Transfer the noodles to a large bowl, add 2 Tbs. of the sesame oil and toss to coat. Cover and refrigerate until chilled, at least 1 hour.

In a food processor or blender, combine the remaining 2 Tbs. sesame oil, the peanut butter, tahini, rice vinegar, chili oil, jalapeño, ginger, garlic, sugar, 1 tsp. salt, 1 tsp. pepper and 1 cup (8 fl. oz./250 ml) brewed tea. Process until smooth. Add more tea if necessary to make a sauce that is fluid enough to coat the noodles. Season with additional salt and pepper, if necessary.

Cut the cucumber into 2-inch (7.5-cm) lengths. Using a mandoline or a very sharp knife, cut each piece lengthwise into thin ribbons about 1/8 inch (3 mm) thick. Peel the carrots and cut into 2-inch (5-cm) matchsticks.

Just before serving, add the sauce, cucumbers, carrots and green onions to the noodles and toss to coat evenly. If the noodles are sticky, add a bit more tea and toss again. Garnish with the cilantro and sesame seeds. Serve immediately. Serves 6.

Recipe adapted from Williams-Sonoma A Taste of the World (Weldon Owen, 2005)