- 1 cup natural peanut butter
- 2 tablespoons peanut oil
- 1/2 cup brewed black tea
- 1/2 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1/2 jalapeno pepper, minced
- 1/2 teaspoon salt
- 1 1/2 teaspoons white sugar
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons sesame oil
- 2 pounds cooked egg noodles
- 1 cup peeled, seeded, and julienned cucumber
- 1 cup fresh cilantro leaves
- Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.