This was easy and awesome! Made as stated (for 12) and my husband and I finished it - it was 2 (cereal sized) bowls for me and 3 for my husband. I did use 1 can of the diced tomatoes with chilis for a little extra kick and did not add shrimp cuz we had it the night before. This recipe would be great rice too.

Reviewed On: Nov. 20, 2009

I ALWAYS read the reviews before making a new recipe and in this case I completely forgot because I was rushed. I just checked the reviews because everyone is RIGHT - it was WAY too salty. I put some Yoshidas sauce over the shrimp to tone down the salt - but otherwise it's a good recipe and I will make again.

Reviewed On: Sep. 22, 2009

Found this recipe when looking to do something with my thawed flank steak. IT TURNED OUT AWESOME! ONE OF THE BEST DISHES I EVER MADE! Made rice in rice cooker instead of noodles. Used 1 teaspoon of ground ginger instead of fresh. Didn't have cornstarch either. Used olive oil instead of sesame. I added 1 tablespoon of Asian Chili Paste to give it extra kick. And, I added a sliced red and green pepper instead of the carrots and frozen vege blend. This was great!!!!!! I did add a little extra hoisin sause, rice vinegar, etc. like the other reviewers said.

Reviewed On: Sep. 2, 2009