Reviewed: Nov. 27, 2009

I made this for a gathering and it was not enjoyable at all! Waste of time and money!

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VeggieGirl

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

This was great. The spice was spot on! We made this with some lettuce wraps, and everyone loved it.

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Gina

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

This is a good asian cold noodle salad. For the dressing I added a little rice wine vinegar and fresh grated ginger. I also added cucumbers and extra firm tofu cubes. I substituted buckwheat soba noodles for the fettuccini.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 28, 2009

This pasta salad was great! Things I added were: shreaded carrots, bean sprouts, baby corn, a little fresh lime for garnish. One problem. After putting it all together and letting it sit overnight, the pasta was dry (I did microwave the peanut butter so that it was easier to mix). So, my mother-n-law suggested we try adding sesame soy ginger vinaigrette salad dressing from Trader Joes. Wow! What a difference. That's exactly what the salad needed taste wise and made it easier to toss. It inhanced the flavor too. I also didn't add as much red pepper as other reviews suggested. Oh, and I did add a little bit of red wine vineger too. The dish was the hit at the party!

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Delya

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Reviewed: May 26, 2009

What a wonderful salad! I wasn't aware, from the serving size, that it made four very large entree-size servings - it's more like 8-10 salad size servings. Anyways, this dish turned out very well. I used whole wheat penne pasta instead of noodles because I felt they might be unwieldy at our potluck event. As suggested by other posts, I added 1/2 tbsp of sesame oil and 1 1/2 tbsp red wine vinegar to the liquids and 1 c. each shredded carrots and cabbage to the veggies. I do wish I had heeded the advice of others and cut back on the red pepper. I had a few complaints the sauce was too spicy and by the second day out, you couldn't taste anything but the heat. I plan to cut it by half for next time.

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EmJay

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Reviewed: May 25, 2009

Delicious! I kicked up the flavor by drizzling the cooked and drained noodles with sesame oil before adding the sauce. I also added about a tablespoon of honey to the sauce for a little sweetness. Thanks for the recipe!

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Tonya

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Reviewed: May 12, 2009

I made this recipe exactly but added snow peas and water chestnuts, I thought it was kinda blah but with a kick.

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holle1

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Reviewed: May 9, 2009

I really wanted something with an oriental flavor that wouldn't take me an hour to make (egg rolls and such). This worked out really well. My hubby didn't like the bell pepper in it and requested that I use broccoli next time. My sister on the other hand, loved it! And that is a good thing because she hates oriental food. I liked it as well, although I knocked up the spiciness considerably because I like things hot. Overall, it turned out really well. Oh, and I did double the amount of sauce made.

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gildawen

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 18, 2009

Excellent! I added half a bag of frozen mixed bell pepper strips I had on hand.

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Toosie

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Reviewed: Feb. 25, 2009

I changed this to make it a main course. I added some cut up cooked chicken. Used ramen noodles and a can of chinese stir fry vegetables. I stir fryed the pasta, chicken, and veggies then added the heated sauce and served it hot. It was divine.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

I really felt like this one lacked flavor. I also think it needed some sort of oil or something and I tend to like things with very little fat. This one just didn't do it for me. Sorry. =(

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Dec. 15, 2008

This is just great! I substituted low carb pasta and added shrimp. It was a big hit. Definitely will make again.

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MF

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Reviewed: Nov. 30, 2008

This was really yummy. I doubled the recipe, but cut back a little on the pepper flakes because my 3-year old grandson was joining us. He still didn't like it (lol!) but it was a winner with the rest of the gang. It's even better the next day when the flavors have had time to meld. I'd love to try it warm and with chicken like other reviewers have suggested. Will definitely make again, THANKS!

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SwanInWA

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Port Ludlow, Washington, USA

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Reviewed: Sep. 29, 2008

We love this recipe. Made a complete meal out of it by adding chunks of leftover chicken. Not too crazy about cilantro so subbed a wee bit of fresh parsley. Worked great. This is a keeper and a great "go-to" pasta recipe when you want it light but very tasty! Thank you for sharing.

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Sep. 6, 2008

I love this and make it all the time. A few changes: add freshly grated ginger, a touch of honey or sugar, some waterchestnuts, and only one clove of garlic for the original recipe size. This is always a popular dish--SUPER easy and tasty.

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lisa h.

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Reviewed: Aug. 26, 2008

Loved this salad! After you boil your noodles, drain them and use the hot stock pot to melt down your peanut butter; then add the other sauce ingredients. It works perfectly, and there is no need to haul out the blender. Add your noodles and other ingredients into the pot and mix well before pouring into a serving bowl. I added some shredded carrots and cucumbers, too. Delicious!

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KIMMYKUP

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Reviewed: Aug. 16, 2008

This pasta salad was sooo good! It was creamy with a little heat to it. I served it along side some seseme ginger grilled chicken, and it was delicious.

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goddess_309

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Reviewed: Jun. 30, 2008

Love this recipe - made a few modifications. My daughter made the "sauce" (so I hope her measurements were accurate) - I did add 1 tsp of red wine vinegar as another suggested. This recipe sounded to me like it should be served warm = so I added some cooked/cubed chicken breast, and added into the sauce. I then sauted the red & green bell pepper, onion, celery and garlic = added them warm to the "sauce." Last, I cooked Thai rice noodles (for "authenticity") and mixed to coat with the sauce, chicken and veggies. Love it! Great recipe and could make a great summer or winter dish. Thanks Julie - I'm adding this to my list of favorites!

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DREGINEK

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Reviewed: Apr. 29, 2008

I really enjoyed this recipe! I didn't have natural peanut butter, but I used regular crunchy and it was great. I also used chicken broth instead of veggie broth (just what I had on hand). I used whole wheat rotini pasta (I'm sure it would have been more authentic with flat noodles), and I doubled the sauce recipe for the whole box of noodles. I cut back on the red pepper flakes just because it looked like an awful lot when I started adding them to the sauce (even though I like things spicy). I also took the advice of others and softened the PB in the microwave for 30 seconds before mixing, and it worked beautifully! I also added a few dashes of ground ginger to the sauce. For veggies I used frozen peas, thinly sliced carrots, red bell pepper, green onions and bean sprouts. I also added some roasted, salted cashews. My husband especially enjoyed it! Thanks for the recipe!

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BumperJr

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Jan. 30, 2008

I thought these were very good. I did not use a blender or mixer. I put first few ingredients in bowl and then added hot pasta and it was pretty easy to blend that way. Watch the red pepper - very hot! Tried both cold and warm and definitely preferred serving this warm. Really good!

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SHA88

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Chinese Cold Pasta Salad

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