The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 10, 2009
This was great! My family really enjoyed it. The only thing I changed was I doubled the peanut butter. I can't wait to make this again!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 10, 2009
This recipe was way too salty for our taste. The mix of salty and sweet was just plain weird. I would not recommend this to anyone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 10, 2009
I absolutely love this recipe and I've made it a bunch of times now. The last time I made it I added some chicken to make it more of a meal and it was a great addition. I omit the green onions for personal taste, and I use grated ginger, not fresh, as it is just what I usually have on hand. I found that for me it is hard to find udon noodles in my grocery store, and I have made this with spaghetti every time and it still tastes delicious. I think next time I might add toasted sesame seeds... I think this would really go great with many additions.
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Cooking Level: Expert

Home Town: Manalapan, New Jersey, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 6, 2009
Really good and really easy - I like that combo! Took it to a 4th party and it was a hit. One gentleman had spent some time in the far east and said it tasted very much like the street noodles that he used to get from carts. I couldn't find udon noodles so used fettucini- 16 oz of it (double). But I tripled the sauce ingredients, using 2 parts chick broth and 1 part coconut milk (per another reviewers suggestion).I set aside about 1/2 cup of the sauce since several reviewers mentioned that the noodles started out really liquidy and wound up soaking up the extra sauce. That's what happened - so the reserved sauce will go on the little bit of leftovers tomorrow for lunch. Oh, and I also added a whole cucumber (scraped,de-seeded, and chopped)and two fine diced carrots. The crunch was good. Yum-o!
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suz
Home Town: Hot Springs, Arkansas, USA
Living In: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 2, 2009
I would give this recipe more stars if I could. I have been making peanut butter noodles for years and this recipe is the best that I have found. We lived in NYC for a couple of years and loved the cold sesame noodles at a particular restaurant in Manhattan. Finally I have found a recipe that comes close. I add thinly sliced cucumbers and carrots on top for garnish. This can be a main dish or I have served it with grilled salmon, chicken and even stir fry tofu. Excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 30, 2009
Excellent! So easy to make and very tasty. I doubled the recipe, and added one package of frozen veggies (peas, carrots, corn, and green beans) plus one package of enoki mushrooms that I had on hand. I didn't have any fresh ginger, but the ground ginger was just fine. I will try it with fresh ginger next time, as I'm sure that will be better. I used Sriracha as the chili paste and I used crunchy PB, so I didn't add any peanuts at the end for garnish. I will definitely make this again - a great go-to dish for nights that you don't have much time or a lot of ingredients to cook with!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 30, 2009
this was pretty good, but i think next time ill add lots more veggies
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 25, 2009
This is a good kid friendly dish, I used chilli flakes instead of paste and i added a bit more peanut butter but other than that I did it word for word
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Cooking Level: Intermediate

Home Town: Porirua, Wellington, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 24, 2009
This recipe was delicious and very easy to prepare, even for a beginner cook like myself. In order to make it a bit more substantial, I doubled the sauce recipe, and cooked separately in a small amount of olive oil 2 cubed chicken breasts and a very generous amount of broccoli florets and thinly sliced carrots. I mixed everything together, and it was great. I will definitely make this again.
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Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 23, 2009
LOVE this! It was great in original form, but I was out of a couple of things listed. In place of the chili paste, which I didn't have, I used 4 tbs, sugar, 4 tbs. lemon juice, a dash of black pepper, dash of chili powder, and a couple of extra cloves of garlic. I subbed dried shallots for the onions, since I was out of those too. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 22, 2009
I think this recipe is great. It's even better if you add more things to it. Whenever I make this recipe, I like to add a little more to it like chicken, straw mushrooms and bamboo shoots. I also add more honey than called for because I like it a little sweeter. One tip in case anyone does add mushrooms and other veggies, you should cook those things separately because they release a lot of "juices" and you don't want your noodles swimming in a broth. I stir fry, drain, and then add the noodles with the sauce. It turns out much better and not overcooked. Overall, this is a great recipe. I tend to double everything so that I make enough for left overs for a couple days.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 16, 2009
super delish! i did not have the udon noodles or ramen or spaghetti but this turned out great with linguine!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 15, 2009
This is one of my husband's favorites! I used spaghetti noodles, added some grilled, asian-marinated chicken to the top, along with some cilantro as a garnish! You can't go wrong with this recipe - delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 11, 2009
LOVED it! I've tried other similar recipes before and didn't like them at all but the salty & sweet were nicely balanced in this. I added some chopped leftover chicken and steamed veggies and it was AWESOME!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 8, 2009
I loved this dish...very tasty the first time although not quite as good re-heated. But you're not likely to have leftovers with this one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 4, 2009
It was definitely tasty but a little to peanuty. Next time I would reduce the peanut butter and add in some sesame oil and shiraka. I would also use different thinner noodles next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 3, 2009
I thought this was terrific and plenty salty even though I substituted water for the broth and cut down the soy sauce to 1 T. Served it over thin spaghetti. This tastes like it came from a restaurant. It is a new favorite.
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Cooking Level: Intermediate

Home Town: Monroeville, Pennsylvania, USA
Living In: Williston, Vermont, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 2, 2009
Wow!! I have NEVER been a fan of peanutty noodles! Hated them. But the man likes this kind of stuff, so I decided to make it for him. I have been converted! I doubled the sauce and used red pepper flakes instead of chili paste. Did not use the onions as he does not like them. Used chunky peanut butter so I did not have to add the chopped peanuts at the end. The directions say to cook the noodles as directed on the package. Well...my package had no english directions, so I proceeded carefully and found that udon noodles cook in about 5 minutes. To make this a meal, I added about 1 pound of shrimp to the sauce once it was heated through.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 1, 2009
I was worried that the sauce seemed liquidy but, oh well, dumped it in with the noodles...and the starch from the noodles quickly thickened it up - the noodles soaked up the juice and the noodles got more and more creamy and yummy after a few minutes. I used Japanese Futonaga Udon noodles and natural peanut butter, water instead of broth, omitted the chile paste, used powdered garlic and ginger. These are fantastic, even though I made minor substitutions. Thank you so much for sharing the recipe!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 27, 2009
My family loved this!
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