Serving Size: 4

1 tablespoon minced garlic
2 tablespoon sugar
3/4 cup sesame-seed paste — (tahini)
2 tablespoon red wine vinegar
1 cup steeped black chinese tea
1 pound chinese egg noodles — thin 1/
5 tablespoon dark soy sauce
1/2 cup chopped scallions
5 teaspoon chili oil
1/2 cup shredded cucumber
3 tablespoon sesame oil

Cooking Directions:

Mix together garlic, tahini, tea, soy sauce, chili oil, 2 Tbs. sesame oil,
sugar and vinegar. Process until smooth. Prepare the noodles and cool
under running water. Mix in 1 Tbs. sesame oil. Add the sauce and the
scallions to the noodles, tossing until well combined. Add the shredded
cucumber and toss again. Serve at room temperature.