Reviewed: Sep. 22, 2009

Delicious! Improvised with thin spaghetti instead of soba noodles and we like to use crunchy peanut butter instead of just peanuts. Great flavor, terrific side dish.

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Michelle

Cooking Level: Intermediate

Home Town: Northfield, Vermont, USA

Living In: University Place, Washington, USA

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Reviewed: Sep. 18, 2009

WOW WOW WOW!! Loved this! I have been looking for the right sauce for a coulple of months now and I have finally found it! I kicked it up a notch by adding a whole lot of extras ie: chicken, zuccinni, baby corn, sugar peas etc.. Kinda just used up what I had in the fridge. It was great cold and warm ( hubby couldn't wait for it to cool) Thank you my search has ended!

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JEN

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 15, 2009

Great flavors! I added some cucumber and it tasted so light and fresh. I love this recipe for the summer. I think any type of shredded veggies would be great too. I would just add the sauce when you are ready to eat. It tasted really heavy when it was marinaded longer.

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sweetbeet

Cooking Level: Beginning

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Reviewed: Sep. 1, 2009

I made it precisely as directed and it was so salty I had to throw it out. I think I'll make it again, but I will cut the soy sauce in half and use lite tamari. The basic idea and combination of ingredients is good. The soba is really yummy. I can see using almost any shredded veggies - carrots, slivered shiitakes, peppers, summer squash, pea pods, broccoli slaw, cabbage...

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amhoskinson

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Reviewed: Aug. 26, 2009

Excellent! I made the recipe exactly as written, except I used thin spaghetti noodles instead of soba noodles. It was delicious... great feedback from my husband and a friend that joined us for lunch.

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Waterdog

Cooking Level: Intermediate

Home Town: Aberdeen, Washington, USA

Living In: Montesano, Washington, USA

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Reviewed: Aug. 6, 2009

This is an excellent salad!!! We love it. I used sesame seeds instead of peanuts. Keep the carrots and cilantro. They add color and crunch. I only had 13 oz soba instead of the 15, but it was perfect. A nice zingy salad for summer.

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Maile

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Reviewed: Jul. 30, 2009

yummy yummy yummy. I also was out of soba, so I used whole wheat angel hair instead. Still good. I used extra lime and cilantro. I also added tofu cubes and reconstituted dried mushrooms. The tofu gives a lovely creaminess. I might add extra peanuts, as they sort of disappeared in the salad.

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Miggs

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Reviewed: Jul. 20, 2009

Love this recipe! So easy to put together and it only gets better with time! I added some fresh grated ginger and sugar snap peas and left out the peanuts. Great way to add these healthy buckwheat noodles to your diet!

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CBECKER

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Jun. 23, 2009

We really liked this recipe, but I did make a few changes. I used ramen noodles instead of soba and omitted the cilantro because we don't like it. I didn't have any limes, so I omitted the lime zest and substituted 2 tablespoons of bottled lime juice instead. And I reduced the red pepper flakes to 1 teaspoon, which was definitely spicy enough for us. It certainly would have had more flavor with the ingredients I omitted, so this is a good dish for a person who likes spicy food.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Jun. 17, 2009

Loved this. I added diced cucumbers for extra crunch. The perfect dish to take to a pot-luck or bbq.

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jlwc0715

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Reviewed: May 25, 2009

This sounded so good but turned out awful - others said it was ok but no one had seconds. Out of 6 of us not one person said they would make it. Too much bulk and not enough liquid in the dressing. Nice heat level but all I could taste was cilantro.....

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: May 25, 2009

Delicious dressing recipe! Cut the sugar in half, added garlic and onions; used a blender.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: May 19, 2009

This recipe is easy and delicious. The dressing is perfect. Instead of shredded carrots, I just added a bag of pre-packaged broccoli slaw to add a little more substance and nutrition.

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sklenz

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 20, 2009

Yummy salad with lots of zing! I used broken fettucini noodles, and added pea pods. I served it as a side dish to the Thai Fish Cakes found on this website. I will be making this again!

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berly

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Apr. 20, 2009

I made this with Pad Thai noodles and that did NOT work out so well. There was just way too much noodle and not enough of anything else. I will try this again with other noodles because I loved the flavor of the dressing.

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AdiCroft

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 17, 2009

Kris made it with thick wheat noodles and it was wonderful!

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Jessie Estrada

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Reviewed: Mar. 18, 2009

Awesome, and came together in less than 10 miuntes! I actually halved the recipe and used 2 packs of ramen nooodles that I had on hand. I subbed the peanuts for toasted sesame and used about 3 tbs of lime juice. Instead of red pepper flakes, I added about 2 tbs of sweet Thai chili sauce, only because my hubbys not too big of a spicy eater like me. A hint to those in a hurry and using ramen- place the block of noodles in a microwave safe bowl, cover with water, and microwave on high for 4 minutes- they come out perfect everytime.

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Feb. 7, 2009

this was good, but not excellent. it felt like there was too much noodle and not enough of other things, so i added some bean sprouts and sesame seed. i think some water chestnuts, napa cabbage, or bell peppers would've made for a more varied texture and more appealing appearance.

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clillian

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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Reviewed: Dec. 28, 2008

Substituted green onions for the cilantro and sesame seeds for the peanuts but other than followed the recipe. I must say, i like the traditional Japanese soba soup base (store bought) than i did this one. I will probably not make this again. It wasnt bad though...just not what im use to.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 22, 2008

I've made this a few times now. It's a keeper! I toasted sesame seeds for it in a pinch substituting the peanuts. Even better! I usually sautee my onions and garlic, fresh ginger and throw in my green beans and julienned carrots before tossing with the noodles and sauce, herbs. Wonderful! ((I'm surprised to see not many others added ginger; it's a must imho!))

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SBR

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Oriental Cold Noodle Salad

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