Reviewed: Mar. 9, 2009

This is a wonderful recipe and very quick and easy to prepare. Shiitake mushrooms weren't available, so I used Cremini mushrooms as suggested. I made this for an event and received rave reviews. I will definitely make this again when I can get the Shiitake mushrooms.

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2 users found this review helpful

Reviewer:

HYGEIA

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

Reviewed: Sep. 16, 2008

4 1/2 stars, if that was possible. An easy, attractive, and fairly tasty side dish or coupd be a vegetarian main course with the addition of more vegetables (I'm thinking snow peas, maybe a yellow pepper or yellow zucchini, and maybe some diced tofu). Might try sesame oil instead of vegetable oil next time. Thanks!

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2 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jul. 16, 2008

Easy and my husband, who is on a low-fat, low-sugar diet said we could have it again. I took the leftovers for lunch and it reheated nicely. Added mushrooms & green onion

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5 users found this review helpful

Reviewer:

Kitkat

Reviewed: Apr. 17, 2007

I used porotbello mushrooms, and this was still very good (and easy to make) The dressing is great...I might throw it on a salad some day

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2 users found this review helpful

Reviewer:

DrSteggy

Cooking Level: Beginning

Home Town: Franklin, New Jersey, USA

Living In: Belleville, New Jersey, USA

Reviewed: Sep. 11, 2006

this is good recipe and I will cook again. I did not like the parsey in it. I added carrots and green onions. It is all on person preference. It is one you can play with. Overall, very good!

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Reviewer:

loriann

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Sandusky, Ohio, USA

Reviewed: May 1, 2006

This recipe wasn't bad, but it wasn't spectacular. There wasn't much that was unique about it--I've had other Asian pasta dishes that were similar but better. It was very easy to prepare, though. I modified it somewhat: I used sesame oil instead of vegetable oil, and I marinated the mushrooms and peppers in the dressing and had them raw instead of boiled. I also added some soaked arame to make it a little more interesting. I don't plan on keeping this one.

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5 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Mar. 29, 2006

Very quick and yummy. Also good with chopped portabello in it.

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3 users found this review helpful

Reviewer:

Shannon R.

Reviewed: Feb. 14, 2006

Good and very easy. I added sesame oil, sesame seeds, and red chili peppers to recipe.

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5 users found this review helpful

Reviewer:

Mike

Reviewed: Jun. 24, 2005

I wasn't sure about this at first but I enjoyed it. Next time I will add some peas and maybe carrot.

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4 users found this review helpful

Reviewer:

MOLSON7

Reviewed: Feb. 14, 2005

WOW!!! This was great and so easy to prepare. I included a teaspoon of toasted sesame oil for a little more Asian flavor and doubled the fresh ginger, as I can never get enough. An instant favorite!!!! Thanks!

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13 users found this review helpful