Reviewed: Dec. 3, 2008

Yum! What a great recipe. I followed it almost exactly except I added sesame seeds instead of the peanuts, honey instead of brown sugar, Asian chili sauce instead of peppers, and some grated ginger. I also threw in some edamame along with shredded carrots. Just as good, if not better then the restaurants. UPDATE: two days later and its AMAZING!!! Definitely let it sit as long as you can. I wish it would last longer then two days but sadly its all gone:(

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 23, 2008

I used thin spaghetti noodles and it turned out really well, great mix of flavors.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Sep. 4, 2008

delicious and simple! lends itself to many variations--add meat or tofu, more veggies, etc. holds well for a day or two.

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Laurel

Home Town: Garberville, California, USA

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Reviewed: Jul. 25, 2008

I've been looking for a recipe like this to duplicate a salad we buy in our local deli. This recipe is even better and so much less expensive to make myself. I followed the recipe exactly the first time and after that I used pasta instead of soba noodles. It's so easy and delicious. Thank you!!!

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Kathleen

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Reviewed: Jul. 2, 2008

The dressing for this salad is delicious. I add about a tablespoon of Mirin to the dressing which cuts down on the dryness as well. I like more vegetables in this salad. My favorite it to add julienned daikon radish and whole sugar snap peas. I have also added small pieces of aspragus, although they are not so oriental. If you add too many more veggies, you need to make a little more dressing, though. I have made this recipe with salmon, doubled the dressing recipe and used it to marinate the salmon to have the flavors pull through in another dish. It was wonderful!

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Jun. 30, 2008

Better than what I buy in our local deli! I have been trying to find a recipe like this for several years and this is the one. I omitted the peanuts and carrots and added a little more brown sugar. Also, I just used whole wheat angel hair pasta.

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Connie

Cooking Level: Expert

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Reviewed: May 27, 2008

I loved this super easy dish. I ended up adding a little more garlic, sesame oil and we used tamari sauce instead of soy. I let it sit in the fridge for several hours and kept adding the sesame and tamari to taste. As is, it tasted a bit too much like lime. Thanks for the great salad. I will be making it very often!!!

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EMCGUIRE

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Reviewed: May 25, 2008

I fixed this for a potluck at the beach over Mem Day weekend and it was a hit. I left out the peanuts because of a peanut allergy, used buckwheat soba noodles and brown rice vinegar because that's what I had. I don't know how that might've made this different but everyone liked it as it came out. Even my two year old chowed it though she did guzzle a lot of juice when she hit a pepper flake. Definitely need to "meld" in the fridge for awhile first. An hour was good... can't wait to see how it turns out if I leave it in longer. I did break the noodles (actually into 4" as mine were 8" long) before putting in the pot and it worked great. Thanks for the recipe.

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: May 21, 2008

Pretty good recipe. I made it with spaghetti noodles instead, since I didn't have soba noodles. I added some sauteed chicken breast to it as well.

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happymama2

Cooking Level: Expert

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Reviewed: Apr. 5, 2008

Super yummy!!

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kaydeeadams

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Reviewed: Mar. 19, 2008

YES!! this is the sauce you've been looking for! mine is still cooling in the fridge, but i had a little sneak taste and it is wonderful, didn't change a thing. perfect, thanks for submitting. UPDATE: ive made this over and over; add your favourite peppers onions and mushrooms for a refreshing crunchy salad!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Mar. 5, 2008

I made this last week to take to a friend's house, as she was making Asian grilled tuna steak salad. I ended up having to use the thin rice noodles because I couldn't find soba, but it was still really good. They absorbed all the liquid and needed more, so I ended up doubling the sauce ingredients. This is sooo tasty -- it's good cold or warm.

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summer_aggies00

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

Ok only small modifications based on what was in the pantry...too yukky to go outside. I used linguine for the noodles, Emeril's Asian Essence (a wee bit- as I didn't have cilantro), no lime zest as I didn't have a fresh lime, cashews as I didn't have peanuts. Added sliced green onions. I poured all of the sauce/veggie ingredients over the hot linguine.....oooo as a warm pasta dish it's awesome, can't wait to try cold and with all the exact ingredients. It reminds me of the asian noodle salad they have at The Fresh Market! Thanks for sharing.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Jan. 21, 2008

OMG! If I could give this recipe 10 stars I would!! Can't tell you how much I enjoyed this.. And the fact that I didn't have all the ingredients and it STILL turned out amazing is proof : ) I had to use lemon juice instead of the lime, red wine vinegar instead of rice wine vinegar, and fresh parsley instead of cilantro. I also added an extra tablespoon of soy sauce and vinegar, and some toasted sesame seeds too.. I tossed in a bit of canned tuna and it turned out really well. This is definitely gonna be something I'll make to impress! Thank you soooooo much!

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Koko

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

Yummm! I did add a bit extra soy sauce, rice vinegar, and sesame oil and it turned out perfect. Also used 3 tsp of red pepper flakes and everybody thought it was the perfect amount of spice. Definately one of my favorite recipes now.

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Lindsey

Living In: Riverside, California, USA

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Reviewed: Oct. 30, 2007

I really liked this recipe! I brought it to a Halloween Party and it was a big hit.... I do agreed with a few other postings that there is a bit too much rice wine vinegar in the recipe so I added more soy sauce to tone down the vinegar which worked well. Also, I substitued green beans for the carrots since I'm not a big fan of carrots. I added sesame seeds for fun.

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ROBIN PREMAN

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Reviewed: Oct. 16, 2007

Been making this for some time, and it's great every time! Thanks!

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Meagan

Cooking Level: Beginning

Home Town: Center Line, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 11, 2007

Great salad. Have been looking for this recipe for a while. Followed advice and used more lime juice and Raman noodes.

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Renée

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Beijing, Beijing (Municipality) , China

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Reviewed: Aug. 21, 2007

MADE THIS FOR A DINNER PARTY AND IT WAS A BIG HIT. USED THIN RICE VERMICELLI NOODLES INSTEAD OF SOBA, SO FAST AND EASY. RED BELL PEPPER GAVE A NICE COLORFUL CRUNCH. DON'T SKIMP ON THE PEANUTS OR CILANTRO, IT MAKES IT SO GOOD.

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