Spicy Sesame Noodles

"Noodles a la The Carving Board" by Michael Hastings. Recipe requested by Kelly Lichtenhan of Lewisville and provided by Alex Lawson, co-owner of The Carving Board. Recipe Swap. Recipe published in the Winston-Salem Journal: December 21, 2011.

Yield: 4 servings
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  • 2 8-ounce bag(s) Chinese noodles (such as lo mein)
  • 1/2 cup(s) soy sauce
  • 2 bunch(es) scallions, thinly sliced, divided use
  • For the dressing:
  • 2/3 cup(s) soy sauce
  • 1/3 cup(s) molasses
  • 1/2 cup(s) brown sugar, sifted (clumps removed)
  • 1/2 cup(s) sesame oil
  • 1/2 cup(s) tahini
  • 1/4 cup(s) chili oil or hot Chinese oil


  1. 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. 2. Toss noodles in a large bowl with the ½ cup soy sauce and about 1½ bunches of the scallions. Set aside.
  3. 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. 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.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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