When our friend Monika over at the great PCOS blog, inCYST on the Best! asked me for a recipe involving tea, I immediately thought of my sesame peanut noodles. She posted it on a blog about teas and bees, which worked nicely, since both are represented in this recipe.
I share it with you now because this is the base for my absolute favorite unconventional breakfast, Sesame Peanut Noodles. I don’t know about you, but when I wake up on New Year’s Day, I would rather not put too much effort into making a delicious and healthy breakfast. Throw this together today or tomorrow and toss some of it with cooked noodles so that you can be sure to start your New Year right with a delicious and well-balanced breakfast.
Sesame Peanut Sauce – yields about 1 cup
Steep 1 black tea bag in 1/2 cup of room temperature water for 3 hours. (Heating the water can cause the tea to be bitter.)
Whisk the resulting tea with:
1/2 cup peanut butter (almond or cashew are lovely substitutes)
2 T honey (or agave nectar)
2 T tamari or soy sauce
1 T rice wine vinegar
1 T toasted sesame oil
2 tsp sesame seeds (optional)
1/2 tsp garlic powder
1/2 tsp ginger powder
1/4 tsp ground cumin
pinch of cayenne or sriracha sauce to taste (optional)
What is your favorite healthy make-ahead breakfast idea?