Vegan Sesame Peanut Sauce Tea Noodles

Here is my recipe for the Vegan Sesame Peanut Sauce Tea Noodles that I make often, enjoy!

Serves 2

Be certain to look for noodles that are egg-free when shopping for this dish. You may also use wheat or gluten-free capellini/angel hair pasta if you cannot find the appropriate Chinese noodles. Peanut butter is a great source of calcium fiber and protein.

1. Brew 1 Cup Black Tea, Set Aside

2. Blend in a food processor:

1 Cup Creamy All Natural Peanut Butter

1/8 Cup Low Sodium Soy Sauce

¼ Cup Rice Vinegar

1 Shallot, Peeled

3 Cloves Garlic, Peeled

¼ Tsp Crushed Red Pepper Flakes

¼ Cup Toasted Sesame Oil

2 Scallions

1 Tbsp White Sesame Seeds

4 Stalks of Asparagus Sliced into 3” Strips

5 Baby Carrots, Sliced Lengthwise in This Strips

3. Boil 2 quarts of filtered water in a large pot, cook spaghetti or Chinese noodles according to package directions. Place a metal colander over this pot and steam the asparagus for the final 4 minutes of cooking.

4. Add the tea to the peanut butter mixture and scrape down sides of the bowl. Resume processing until all ingredients are well incorporated. Set aside.

5. Drain the pasta as soon as it is cooked, toss with the peanut sauce, asparagus and garnish with sliced scallions, carrot strips & sesame seeds. Plate and serve with chopsticks. (It is time for you to learn how to use them if you have not yet – seriously).

That's all for today, cookbook nearing completion, y'all. Good thing for all of this New England rain, I am being highly productive. Spring Fever has hit me so as soon as the rain breaks I am out in the garden!