1. Bring a minimum of 1 gallon of water to a boil. Add and cook noodles to just al dente, 2½ to 3 minutes. Strain and cool.
2. Toss noodles in a large bowl with the ½ cup soy sauce and about 1½ bunches of the scallions. Set aside.
3. Meanwhile, for the dressing, place the 2/3 cup soy sauce in a small saucepan and reduce by half, to 1/3 cup. Stir in the molasses and remove from heat. Let cool.
4. Once molasses mixture is cool, whisk in brown sugar, sesame oil, tahini and chili oil. Pour dressing over noodles; mix well. Garnish with remaining slices scallions.
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