Reviewed: Apr. 16, 2012

We liked this - took it to a potluck and most people liked it a lot. I thougth the vinegar was a little strong, and would use rice vinegar next time rather than cider vinegar. All-in-all a good recipe, and I'll make it again, thanks for the posting!

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 25, 2012

We really liked this a lot. The first time I made it I followed the recipe exactly. I ended up needing to add more water to the sauce as others have recommended as it does thicken up quite a bit. After that start I started improvising every time I made it and have now settled on something we really like. I double the recipe (because it does make a great packable cold lunch). I use the whites of the onion, but also chop the green and add them into the sauce right before adding the pasta. I also add in a can of water chestnuts for crunch and I substitute rice wine vinegar for the cider vinegar. Instead of water, I use a bottle of ginger beer (the first time because I was trying to get rid of it and thought - what the heck - but we liked the flavor it added so now use it all the time. Right before serving I squirt some fresh lime over the top. This is a great recipe from which to improvise to your own tastes!

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Reviewer:

Dutchgirl

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 15, 2012

These noodles are decent and are nice and creamy when hot, but the soy sauce flavor is too strong. I suggest using just 2 T soy sauce and adding 2 extra T hot water. You may need to add a little salt if you do this, but hopefully the soy won't cover the other flavors. Will definitely try this again with a few more tweaks because it has lots of promise. Oh and whole wheat spaghetti worked with it really well, you couldn't really tell it was whole wheat.

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Reviewer:

The Bunny Chef

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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Mar. 4, 2012

Yummy! I tripled the sauce, lessened the amount of water and added sliced green peppers and a tsp of minced garlic to the sautee. Then I mixed the sauce and 16 oz of noodles. Added 3 baked chicken breasts shredded and steamed brocolli. Oh and I used ginger paste instead of fresh. It was deeelicious! Thank you for this recipe.

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Reviewer:

Foodnhubbylover

Reviewed: Feb. 8, 2012

Okay, followed the directions yet mine came out dark brown not the pretty golden colour like the pics! Regardless, the taste was odd and lacking something so not going to be making this again.

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Reviewer:

Debbie-K

Reviewed: Oct. 8, 2011

This is a very tasty recipe. Very easy. Will make again.

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Reviewer:

sandy

Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Sep. 29, 2011

A couple weeks before I made this recipe I tried noodle and peanut sauce from the salad bar at whole foods. Seriously had a craving for weeks. I thought it was my favorite thing in the world till I tried this!!!! I followed the directions exatly except I used less red pepper flake (kids were going to eat this too), all I had was low sodium Tamari so I used that and after cooking for a while the sauce seemed really thick so I add just a bit more water. To make it a whole meal I cooked tofu and mixed it in and added chopped red pepper for color. I never cooked anything like this before and it turned out awesome!!!

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Reviewer:

punkmamaAMBER

Reviewed: Sep. 15, 2011

I'm not sure if I did something wrong, but I believe I followed the recipe to a tee and it was inedibly salty. Maybe my soy sauce is nuclear or something. Yow.

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Reviewer:

StenoKel

Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

My boyfriend and I just cooked this as our first full homemade meal. This dish was delicious! I used ground ginger from a bottle instead of fresh minced ginger root (one third the amount of ginger called for in the recipe) and it was perfectly subtle. The sauce itself might be a little too salty for some, but I thought it was just fine, especially when then mixed with the pasta. Garnish with some scallions from the green onions, and it adds a great touch! Five stars! Very filling.

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Reviewer:

karapearl

Cooking Level: Beginning

Reviewed: Aug. 27, 2011

I thought these were very good; my husband thought they needed to be even spicier, even though I had added 2 little chilis. I made it as stated except substituted rice vinegar for cider vinegar. The sauce is just enough for 8 ounces or a package of 250 grams of noodles (I used egg noodles), but make extra if you add vegetables or like a lot of sauce. I served it with zucchini, carrot, fresh broccoli, and raw peanuts! Will make again and add even more red pepper flakes and chopped-up chili to make it spicier :)

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