Reviewed: Nov. 12, 2009

This is good but I'm not a huge fan of peanut butter. I made half the recipe and could only eat one serving before I was done. Also, go easy on the chile paste if you decide to use it. the 2 teaspoons listed is quite hot.

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Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

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Reviewed: Nov. 10, 2009

I through this together for a lunch yesterday. Oh my yum! I was looking for healthy, so I used spaghetti squash in place of noodles and it was still tasty! If I make it in the future, I will most likely use glass noodles or another thin rice noodle. I used full sodium soy sauce and it was a bit salty, so I will reduce it by two teaspoons in the future. I also added a splash of white wine vinegar and sesame oil. Yum!

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FROGNISUS

Cooking Level: Expert

Home Town: Tucker, Georgia, USA

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Reviewed: Nov. 9, 2009

This was really good. I used Barilla One thin spaghetti in place of the udon noodles and made mine vegetarian by using veggie broth in place of the chicken broth. I also added stir fried tofu and vegies....super good and easy dinner!!!!

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joebeckf

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Reviewed: Nov. 7, 2009

I am shocked at how good this is! It was so simple and I feel like I'm running a Thai restaurant. I added some sauteed shrimp and lots of raw veggies to garnish (scallions, cilantro, shredded carrots, and cucumbers). I also doubled the sauce but only used the original amount of fresh ginger. Chunky peanut butter worked great and I used some wheat, pad thai rice noodles that I had on hand. This one is a keeper for sure!

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JOULEC

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Wonderful. Made half with spaghetti noodles and half with soba ~ both were great. Added tofu (cooked with peanut oil and added a few splashes of soy sauce).

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lounav

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Reviewed: Oct. 30, 2009

I did have to change this a little but it was great. I used beef broth (no chicken), left out the scallions and peanuts and used hot sauce in place of the chile paste. My bf does not like chunks of garlic so I took one clove, smashed it and threw it in the sauce so the flavor could infuse. I took it out before adding the pasta. Very good.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Oct. 27, 2009

This rcipe rocks!! I cannot find my fave Chinese dish, Cold Noodles in Sesame Sauce, in my area, so this recipe was an awesome surpise!! I use chunky peanut butter, to cut some prep work out, but that is the only change I make. I make this at least weekly!! THANX!!!

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Kitti

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Langley Afb, Virginia, USA

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Reviewed: Oct. 27, 2009

These are excellent and so easy. Kids even loved them. The only changed I made was to use Angel Hair Pasta just because it's what I had on hand.

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mommieof5

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

This recipe is delicious! I've made it a few times with some changes to accomodate ingredients I had on hand: spaghetti instead of Udon, powdered ginger instead of ginger root (not as much), and chili powder with a small bit of vinegar to try to recreate the chili paste (anything hot will probably work). Additionally, to beef up the recipe a bit, I added stir-fried tofu and vegetables (brocolli, green pepper, mushroom, and bean sprouts). I also omitted the green onion and peanut garnish. All in all, this is a delicious recipe, and I'll definitely be making this many more times to come. Thanks for sharing!

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Robert M.

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Reviewed: Oct. 20, 2009

Made it as is and it was delicious. Actually, I lied. I had to use hot sauce because I didn't have chile paste, but it worked just as well. Adding cilantro to garnish is a must.

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Miya

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Use less ginger! I would say 1/2 to 3/4 Tablespoon of jarred ginger is plenty. I also doubled the peanut butter and added tofu, carrots & cabbage. Yum!

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RobinB

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Reviewed: Oct. 18, 2009

Awesome! So so good! Easily adaptable to whatever your taste preference is..more spice, different veggies...whatever! I added broccoli and snap peas and mushrooms. Next time I'm going to try it with chicken and peas!

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afrikamommy

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Reviewed: Oct. 18, 2009

Okay, but not great. The sauce was pretty runny for me, and I would have preferred it a good deal thicker.

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Gielreta

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Reviewed: Oct. 16, 2009

I don't like peanut butter, so didn't actually taste these noodles. However, my 3 year old who loves "Chinese noodles" scarfed them down. This rating is on his behalf!

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LEMURONE

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Reviewed: Oct. 10, 2009

I didn't have ginger root or chili paste, but my husband and I both loved this recipe. Delicious! Will definitely make it again.

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Leigh Anne Page

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Reviewed: Oct. 7, 2009

WOW!! VERY very good!! I could not find Udon noodles so I used wide lomain noodles and it was just perfect! The green onion was a very nice addition to this. I served this with the pork dumplings and oriental sauce from this site. Could not of been a better meal!!

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Oct. 5, 2009

Good but not great. I added more peanut butter (another tablespoon or more) and a tablespoon of lime juice, but I think it needs more of both. Will keep looking for the perfect recipe!

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magpye

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Reviewed: Oct. 4, 2009

Good concept, but the sauce was bland for my taste. I ended up adding about a tablespoon more peanut butter and some vinegar and oyster sauce. After the additions, the noodles were wonderful! I loved the combination of the ginger and garlic together. This recipe reminded me of the dan dan noodles I ate in Beijing several years ago.

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Bobachai

Cooking Level: Beginning

Home Town: Thousand Oaks, California, USA

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Reviewed: Sep. 29, 2009

I did not care for this recipe! There is WAY WAY WAY too much ginger! You MUST cut in in half or maybe more for this to even be edible. I LOVE noodles, and couldn't believe that I could not eat this. I made it exactly as written. Sorry to give a bad review!

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