Reviewed: Aug. 31, 2011

Very light and fresh! Perfect for summer. I used rice wine vinager instead of white to add to the aisan flavor. I also added some extra veggies, chopped broccoli, celery and snow peas because I had them on hand. It added some extra crunch. Very good!

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2 users found this review helpful

Reviewer:

floridagirl

Reviewed: Aug. 2, 2011

This was really good! I used fresh garlic, but then it was too strong, so I did water it down with a tablespoon of water. I also didn't have carrots so I used green peppers. It would also be good with broccoli. It was waaay to hot to turn on my stove, so this was perfect.

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2 users found this review helpful

Reviewer:

rosey

Reviewed: May 9, 2011

This was delicious! I used rotini pasta instead of spaghetti. The sauce was surprisingly fresh tasting. I didn't have gingerroot, so used a sprinkling of powdered ginger instead. Nice Asian flair. Easy and delicious!

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4 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Collierville, Tennessee, USA

Reviewed: Apr. 23, 2011

I added a few green onions and radishes. I doubled the recipe so I have enough for the next day. I made this for Friday's lunch and today it still tastes good as a cold salad. The sauce gives the dish an Asian feel. Yesterday was the first time I made this and it turned out great! I will be making this a lot!

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2 users found this review helpful

Reviewer:

Milk+Happy

Cooking Level: Beginning

Living In: Fairborn, Ohio, USA

Reviewed: Feb. 26, 2011

just made this ,thought it was really good!crunchy dried chow mein noodles sprinkled on top makes it even better!

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2 users found this review helpful

Reviewer:

hunybuny_1

Cooking Level: Intermediate

Home Town: Surrey, British Columbia, Canada

Reviewed: Jul. 5, 2010

What a GREAT meal on a hot summer day. Good idea for spaghetti leftovers. My family loved it, my very picky daughter had seconds. I did leave out the ginger-root, just because I didn't have any. It was still very good. I will make this again maybe next time I will try it with the ginger. Thanks for the recipe.

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5 users found this review helpful

Reviewer:

Chariot

Cooking Level: Expert

Reviewed: May 13, 2009

Great as written. Next time I think I'll pick up a package of coleslaw mix (shredded cabbage, carrots). How easy will that be! and it will up the vegetable ratio. Probably drop the soy sauce amt just a little too. Good warm, but also good at room temp - so, great for picnics. Thanks for the submission.

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7 users found this review helpful

Reviewer:

Ellen Lerch

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Powhatan, Virginia, USA

Reviewed: Mar. 23, 2009

This was pretty good. I added a splash of sesame oil. I agree that this would be fantastic on a summer evening, when you don't want to cook!

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4 users found this review helpful

Reviewer:

robin santos

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: San Ramon, California, USA

Reviewed: Jun. 30, 2008

Very tasty on a hot summer day! I didn't have cucumber, so substituted a red bell pepper and cut the veggies into smaller chunks to make it easier for my kids to eat. Also just used cut-up chicken breast, not shredded. I'm not a big soy sauce fan, but in the sauce it wasn't bad. A great use for leftover spaghetti noodles!

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9 users found this review helpful