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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Kara B.

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Reviewed: Jun. 2, 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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ellenisland

Cooking Level: Intermediate

Home Town: Monroeville, Pennsylvania, USA

Living In: Williston, Vermont, USA

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Reviewed: May 31, 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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STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: May 26, 2009

Pretty good...my husband is pretty picky about homemade Asian food and even he thought is was good. I would cut down the ginger next time.

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Cyn D.

Cooking Level: Intermediate

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Reviewed: May 26, 2009

My family loved this!

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Thelma Terrell

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Reviewed: May 26, 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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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: May 24, 2009

I had to scale this up, but the sauce ended up with way too much liquid that I had to evaporate off. And finally the noodles stung of ginger!

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hilda

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Reviewed: May 21, 2009

Found this recipe a few months ago and we've had it almost every week since then. It is everything I could want in a recipe--easy to make, adapts well to substitutions and add-ons, and the whole family loves it. We usually add carrots, broccoli and chicken to make it a meal, and use anything from udon to whole wheat penne noodles. I haven't yet found a way to screw this recipe up. Thank you so much for sharing this.

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angmom

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Reviewed: May 14, 2009

First I bought the wrong noodles. But everything turned out very well. Thanks.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 12, 2009

I made this for my kids because they love peanut butter on everything. I used regular spaghetti because I didn't have Udon noodles, and since this was for the kids I omitted the hot chili paste and the green onions. On my picture it looks a little bland but it tasted delicious.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 12, 2009

A great combination of ingredients- I topped mine with chopped raw sugar snap peas instead of onions. I used ground ginger (1 TBSP) which created a little too much ginger flavor for my taste- will reduce the ginger next time.

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StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

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Reviewed: May 9, 2009

The first time I made this recipe, I only had 1 tbs of peanut butter left...but I went with it and it was pretty good. The second time I made it, I went with the full 3 tbs of peanut butter was was completely overloaded by the gooey-ness and sweetness. If I make it again (which I think I will), I plan to revert back to my original attempt. I did add chili paste...oh sooooo gooood!

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sugarbellesouth

Cooking Level: Intermediate

Home Town: Mount Airy, North Carolina, USA

Living In: Los Angeles, California, USA

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Reviewed: May 4, 2009

followed the recipe exactly. absolutely perfect wonderful flavor, my boyfriend loved it and i def plan on making it again!!

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Michelle

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Reviewed: May 3, 2009

This is a truly amazing recipe!! I only made a few small changes: 1) I used red pepper flakes instead of hot chili paste 2)I added cilantro, shrimp, and broccoli. This had a WONDERFUL taste - better than some dishes I've had at restaurants. It was a hit with the boyfriend, too. Will make this repeatedly.

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Dayna

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Reviewed: Apr. 29, 2009

This was very very good. I added diced grilled chicken and some veggies. Will make again.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Apr. 26, 2009

This recipe is really great. I'm not sure how anyone could say it's bland. The first time I made it it turned out a bit too spicy. I used tapatillo sauce instead of red chili paste (because I don't have that on hand), and added a small pinch of red pepper flakes. When I don't have green onion on hand, I mince up about 1/2 cup of yellow onion and sweat it in a bit of sesame oil with the ginger before adding the other ingredients. This time I also didn't have any honey, but I used about 1/4 cup of molasses leftover from another recipe, and added about 1/2 cup of water (used to help extract the molasses from the jar). I like to add some frozen peas to the finished pasta to add a little color. It's so versatile I could add just about any vegetable, cooked meat, or tofu for any occasion.

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RecipeRenegade

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Reviewed: Apr. 26, 2009

This is the best recipe for those weeknights where you didn't plan dinner and are sick of the usual... all the ingrediends are always in your fridge or freezer (where I keep my fresh ginger) and you can add whatever fresh or frozen veggies to it as well. I use this recipe often!

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amy

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Reviewed: Apr. 24, 2009

A bit bland, and I even added some extra ingredients like shredded carrots, cilantro, etc. Still looking for that perfect asian noodle recipe.....

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cook jess

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Reviewed: Apr. 24, 2009

I made the sauce and had with with ramen noodles (w/o the seasoning packet). I would not do this again. Using ramen noodles was a mistake, they were mush and did not hold up to the sauce...it was a big (albeit yummy) mush pile. The sauce was great.....I plan to make it again with the noodles specified in the recipe. Rating just the sauce...Yum.... will make again.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Apr. 22, 2009

Very simple and tasty sauce to serve with noodles. Glad I tried it. Might add some chicken to turn it into more of a main dish.

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CL

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