350g flat Chinese egg noodles
3/4 cup strong brewed green tea
1/3 cup smooth peanut butter (crunchy if you prefer)
1/4 cup soy sauce
1/4 cup rice vinegar (unseasoned)
3 Tbs packed light brown sugar
1/4 cup roasted peanut oil
1 tsp chilli-garlic sauce
1 tsp peanut oil
2cm piece ginger, peeled
1 small clove garlic
2 carrots, finely grated
1 squeeze of lime
Chopped fresh coriander and peanuts, for topping
Bring a large pot of salted water to a boil. Add noodles and cook as the label directs, then drain and leave to cool.
Combine green tea, peanut butter, soy sauce, vinegar, brown sugar and roasted peanut oil in a blender. Add chilli-garlic sauce, peanut oil, ginger, garlic and 1/4 teaspoon salt and blend until smooth.
Toss the noodles with the peanut sauce and carrots in a large bowl. Leave to cool in fridge about 1 hour. Top with coriander and peanuts.