Sesame noodles (Májiàng miàn) from All Under Heaven: Recipes from the 35 Cuisines of China (page 216) by Carolyn Phillips

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Notes about this recipe

  • Rinshin on January 17, 2018

    First time tasting and making Taiwanese majiang mian - warm sesame noodle. Like most things I cook used what I had on hand or what I thought would be good and added spinach and slivers of lemon peel. Because it is hot or warm, noodles stick together and this may be an acquired texture. I liked it fine and next time will be adding much more spinach. Spinach tasted great and helps noodles from clumping together. Also, I did not warm the sauce and added twice the amount of hot chili oil with the goop and vinegar. I may add more vinegar next time. Photo added.

  • Yildiz100 on January 07, 2018

    This recipe was unique in that the sesame noodles are served hot. This did not work for me. The sauce quickly thickened and the noodles became stodgy. The vinegar lost its zing, and the sesame oil tasted off. Not a repeat.

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