and more recipes!
cranberry lime spritzer – let’s start with this fun drink first. i haven’t quite seen this exact version anywhere, but when i saw the sparkling diet cranberry juice in the grocery store, i just new there had to be a cocktail out there. just a shot’ish of vodka, a can of the cranberry juice, and some lime juice
carving board spicy sesame noodles – these noodles are amaaaaaaaahzing. there was this spectacular restaurant back in winston that we frequented all the time while i was in school at wake forest. my favorite – the 3 salad plate, and i would always get these noodles. somehow, my old roommate from when i worked at the hospital got her hands on the actual recipe!!! i’ve had it floating around my inbox for awhile, but finally tackled it tonight. let me tell you, it was delish!! a few things, tahini – it’s like this weird peanut butter thing that i think was near the oil section in whole foods. i also couldnt find lo mein, and used udon noodles instead and it worked out just great! i did run a little short on the sesame oil, but it worked out a-okay.
here’s the recipe for these delish noodles –
Spicy Sesame Noodles
2 8-ounce bags Chinese noodles (such as lo mein)
½ cup soy sauce
2 bunches scallions, thinly sliced, divided use
For the dressing:
2/3 cup soy sauce
1/3 cup molasses
½ cup brown sugar, sifted (clumps removed)
½ cup sesame oil
½ cup tahini
¼ cup chili oil or hot Chinese oil
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 sliced scallions.
Recipe courtesy of The Carving Board.
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