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Reviewed: Jul. 19, 2007

I used Chinese Mie noodles, which were perfect for this. The sauce, as it was in the recipe, was missing something. I added ~1/2 tsp ancho chili powder, 1 Tbsp lime juice, and 1 tsp white pepper and then it was fine. It is also good heated. I served it with grilled, boneless, skinless chicken breast and thighs marinated in the Absolutely Ultimate Marinade from this site, which was a perfect combination.

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JulieCC

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Decatur, Illinois, USA
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Reviewed: Apr. 24, 2007

I liked this recipe, but found it was somewhat bland as well. There were enough wet ingredients, but I still added tons more lemon and some soy sauce. Red peppers and green onion really added to it and gave it nice textures.

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Kristy H


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Reviewed: Dec. 8, 2006

I love this recipe! It's quick, tastey and always a hit. I use green onions instead of chives and angel hair pasta. If the dressing is a little dry I just add a touch more mayo.

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Kitty


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Reviewed: Jun. 8, 2006

This tastes great for a quick, easy summer dish! Just adjust the noodles/sauce ratio a little like the other reviewers said. I didn't have some of the ingredients and substituted with angel hair pasta, paprika powder, and Miracle Whip, and ate it with some thinly sliced cucumber on the side. Very refreshing. Thanks for the recipe!

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c0c0nutt


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Reviewed: Oct. 11, 2005

I made it for a barbeque, and everyone loved it. It was easy to make, And I am making it again for more company.

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claire BEAR


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Reviewed: Apr. 11, 2005

I am not sure what to say about this recipe. I love Tahini, but couldn't get this sauce right. I used half the pasta called for, per other reviewers, but I think the full 16 oz would have been better. This needed more of something. Lemon juice maybe? I am cooking more pasta tonight, to add to my leftovers to see if that helps.

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KRISTIN


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Reviewed: Mar. 23, 2005

Ew. Sorry. I've never used tahini before in anything but hummus, but thought I would give it a try. Maybe I'm just not a tahini person. I kept trying to fix it, but in the end just trashed the whole batch.

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DC Girly Girl

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA Living In: Columbia, Maryland, USA
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Reviewed: Feb. 26, 2005

I'm glad I listened to VWWOLF and doubled the sauce ingredients; he (or she?) was right. It was even a bit dry at the double-sauce level. Nevertheless, it definitely had a nice flavour to it and I think it's worth making again, but with even MORE liquid ingredients.

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SPARTANSPALLIN

	Cooking Level: Beginning Living In: Gatineau, Quebec, Canada
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Reviewed: Apr. 22, 2004

Good flavor but the recipe as written is too dry. Next time I'll either halve the pasta or double the wet ingredients.

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Reviewer:

WVWOLF


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