Reviewed: Sep. 30, 2009

My husband and I LOVED this. The flavor is outstanding. I have been looking for a dressing with a lot of flavor but not oily and this was Perfect!! I will be making this alot! Thank you!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carla

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2009

This recipe is delicious. As many others have mentioned, it is important to double the dressing. If you didn't double the dressing it would be too dry.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

linda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2009

Dressing is awesome will use in Asian salads. I agree with everyone else, double the recipe for the dressing. This will become a family fav.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dianna K

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2009

I'm so happy I tried this recipe. I've been looking for a gingery-peanutty dressing that's like what they serve at my favorite local Japanese restuarant. This wasn't it, but it was very close! I'll definately make it again, but will cut back on the heat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

So good! Would have been even better with fresh ginger. I tried it once with Vidalia onions instead of green onions. Definitely need the green onions. Also made double batch of dressing and kept in fridge for next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

s6plnnjt

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2009

I thought this was a great cold salad. I accidentally made a little too spicy by using the Thai Chili/Garlic paste instead of the sauce that the recipe calls for. I did like the effect it had. I doubled the sauce like a few other reviewers suggested and glad I did. Added sugar snap peas. Ate the salad cold and was still good and not too dry after 3 days. Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mysuns

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2009

I really liked this. My husband did not, but the kids did! Don't know what to make of that. I didn't have some ingredients, like the garlic-chili sauce and the rice vinegar, but I made some substitutions, with some help from Google. I thought it turned out great and I was tempted to sip on the sauce. I added peas and I didn't add the peppers. I think you could mix it up however you like and it would be great. Thanks for this!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Susan B

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

A great way to use up leftover spaghetti, and even better the next day than when I served it. I found the amount of dressing to be fine, although I'm not sure exactly how much spaghetti I used.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

A. Cole

Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

This was so good! I was looking for a recipe to use up some extra ingredients I had left over from the Asian Roll Lettuce Wraps recipe I found on this site and found this one. I used only half the noodles the recipe called for and didn't have the garlic-chili sauce so I used minced garlic instead. I also subbed cayenne pepper for the red pepper flakes since it is what I had on hand.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

This recipe is delicious. It has so much flavor. I used whole wheat pasta and added a little toasted sesame oil. I will make this recipe again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hopper

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

I love this recipe because the dressing doesn't have a dominant peanut butter flavor. You can taste all of the other seasonings. I didn't have the garlic-chili sauce, so I used fresh garlic instead and a little red hot sauce for kick. I also substituted tofu for chicken. It's a great meal warm or chilled!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tracys

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2008

Tasty and easy to prepare, this dish reminded us of our favorite Thai restaurant's peanut dressing. I added fresh minced garlic and Thai sweet red chili sauce to the recipe since I did not have garlic-chili sauce. You don't need a food processor for this recipe if you simply warm the soy sauce and chicken broth in the microwave first, which helps to melt the peanut butter. Just whisk them together until smooth. You can therefore make the sauce right in the serving bowl, making clean-up so much faster! I also added some stir-fried broccoli to this dish and next time I might also try water chesnuts for added crunch. Delicious. A definite make-again--next week!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

TARADAWN

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

This dish was a huge hit with my family. Made this during the day for dinner that evening using Ramen noodles. Added in lots more vegies including broccoli, fresh green beans and grean and red bell peppers. Hubby wanted to have it cold and my oldest daughter preferred it heated up. Next time, however, I'll double the dressing. Healthy and very easy dish to throw together especially if using left over chicken. Thank you so much!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2008

We loved this! I substituted apple cider vinegar for the rice vinegar, but that's the only change I made. We also ate it hot (I stir fried the veggies and warmed the dressing in the micro). It was delicious!!! Will make again and again! OK, I made it again for a luncheon, and served it cold. I made it the day before and it did get a little dry in the frig so I spruced it up with a little italian salad dressing. This worked perfectly, everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2008

Wonderfully flavorful. A different option that will spice up your routine, but that even the pickiest eaters at your table will have fun with. My kids LOVED it. One change: rather than using canned chicken broth, I saved the water I boiled the chicken in and used that. Healthier and cheaper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mommymeggy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2008

O-M-G This is the most awesome sauce!! I made it just like the recipe the first time and now I make the sauce and keep it in the fridge to slather on everything. It is addictive!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sherri

Cooking Level: Expert

Living In: Petal, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2008

The flavor of the dressing in this recipe is just delicious! I did have to make small adjustments based on what I had on hand - no garlic-chili sauce so I just used 2 cloves of garlic and a tiny bit more red pepper flakes, warm water in place of the chicken broth and no salt, as the soy sauce added enough saltiness for my tastes. I added about 1/2 tsp. toasted sesame oil and omitted the chicken (will add some leftover from tomorrow night's dinner) and added broccoli and snow peas. A squeeze of lime and this is a perfectly seasoned dish - my only problem is the amount of dressing. I only used half the pasta (whole wheat) since I wanted more veggies, and I feel it could use just a little more of this yummy sauce. Next time I will increase that part of the recipe by half and this dish will be perfection in my book.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2008

I thought this recipe was awesome. I added a little extra chili sauce to sauce and probably used about 8 tbsp of chicken broth to get the right thickness. I also cooked chicken at the same time (so it was all hot) - cut into bit size strips and cooked in wok with some chili oil, salt, pepper and rosemary. The sauce was amazing and it was a great meal. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jodi

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2008

I made this without the chicken as a side for some pork tenderloin. it was very good i loved it I added just a touch of seasame oil and one minced tooth of garlic to give it a little boost, and I added about 1 tblsp of water cause it was a little thick. i will definetly make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BUDDHA

Cooking Level: Expert

Home Town: Cape Town, Western Cape, South Africa

Living In: Mississauga, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2008

Great tasting recipe! Number of servings overestimated and I'd say could use a little more dressing (I put some water in to make it go further). Still, I've had this a few times now and will continue to make it. It's also so convenient since it can be eaten hot or at room temperature.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Raccha

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Noodle Salad with Peanut-Ginger Dressing

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!