Peanut and Ginger Sauce for Noodles

1 cup fresh raw peanuts
2 cups peanut, vegetable or corn oil
½ cup warm, freshly made tea
1 tablespoon finely chopped fresh ginger
4 large garlic cloves, peeled and crushed
1 small hot fresh green chili peppers, trimmed, seeded and veins removed
Salt to taste if desired
1 ½ teaspoons sugar
1 tablespoon soy sauce, preferably dark soy sauce, available in Oriental markets
¼ cup fresh lemon juice
2 tablespoons Oriental sesame oil
1 tablespoon hot chili oil, available in Oriental markets
Fresh coriander sprigs for garnish

Nutritional Information
- Nutritional analysis per serving (6 servings)
  488 calories; 42 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 13 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 19 grams protein; 161 milligrams sodium

6 to 8 servings

Drop the peanuts into hot oil and cook until golden brown. Take care not to overcook. They will continue to cook once they are removed from the heat. Drain the nuts and save the oil, if desired, for another use.
Put the peanuts in container of a food processor or electric blender and blend to a coarse paste. Add tea and continue to blend. Add ginger, garlic and chili peppers and blend.
Add salt, sugar, soy sauce, lemon juice, sesame oil and chili oil. Blend to a smooth consistency.
Scrape the sauce into a serving dish and garnish with fresh coriander sprigs. Serve with hot or cold cooked noodles, the sauce to be added according to individual taste.

15 minutes