Reviewed: Apr. 30, 2012

If you like Thai noodles you will love this! I use LoMein noodles instead of spaghetti, and add in mushrooms and sauteed chicken tenders to make a complete meal.

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Reviewer:

Mrs. Chef Esh

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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Jan. 12, 2012

I made the recipe as written first, and it had a good flavor, but it was missing something. The second time, I used soba noodles instead of spaghetti, added stir fry vegetables & thinly sliced chicken. It was phenomenal! This is a good base recipe, but I recommend adding meat and/or veggies to it.

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Reviewer:

Jillian

Reviewed: Nov. 18, 2011

Very easy and yummy. I added chicken and served it warm. I did find it a little salty so I will use less soya sauce next time and more chili sauce!

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Reviewer:

WendyRMT

Cooking Level: Intermediate

Home Town: Nelson, British Columbia, Canada

Reviewed: Apr. 26, 2011

Wonderful recipe that tweaks well. I made a few changes just because of what I had on hand, white sugar instead of honey and bean paste instead of chili sauce. I also used soba noodles and added a splash of rice wine vinegar for personal taste. This recipe is great as is, and easily adjusted if you like it sweater, not as sweet, drier, or whatever :)

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Reviewer:

NLDAVIS

Reviewed: Apr. 10, 2011

Perfect as-is. Awesome side-dish for the 'Baked Teriyaki Chicken' found on this site. Doubling the recipe gives you the perfect amount of sauce for 1 full pkg of shanghai noodles.

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Reviewer:

BRTW

Cooking Level: Intermediate

Reviewed: Apr. 10, 2011

I loved this! I'm taking it to an Asian inspired potluck so I doubled the recipe. I ended up doubling the sauce PLUS doing another half recipe of the sauce to get the noodles coated like I wanted it. This may be because I used a thin whole wheat pasta (which was delicious in this!) and it soaked up more sauce. I basically followed the recipe exactly using fresh ginger and toasted sesame seeds on the top. I did use half honey and half agave because I ran out of honey and forgot the garlic. My Thai sauce had a bit of a bite to it so it wasn't missed. This was awesome! The last thing I did was add a half a chopped orange bell pepper and almost two cups of sliced shitake mushrooms for a few veggies.

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Reviewer:

Filaree

Reviewed: Mar. 26, 2011

Excellent recipe, very flavorful made exactly as written. One question for author: Is this meant to eat cold or warm? I notice your review says to refrigerate a couple of hours while the original recipe as written by AR does not include that step. After refrigerating, do you reheat? TIA

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Reviewer:

FrostedFlakes

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 25, 2011

This recipe is exactly what I was looking for!!! The perfect mix of all those good Asian flavors. The only thing I would do differently is to toast the sesame seeds first. Oh.....and I added 1/4 t. of togarashi. yum..

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Reviewer:

HB Sue

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Huntington Beach, California, USA

Reviewed: Jan. 30, 2011

I loved the smell and the flavor of these noodles. They went really well with my teriyaki chicken. I didn't put seeds since I didn't have any and I used 1/4 tsp of chili paste instead of the chili sauce (to avoid white sugar). I refregerated the noodles overnight. I wasn't too excited about the texture of the noodles, even though I made sure to cook them al dente. My son and I who can sense spices really well thought that the noodles were a tad too spicy while my husband couldn't detect the spiciness at all. I will be making these again. Thank you.

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