Tweaked it a bit. I like hot sauce in mine and I used a little ginger, lemongrass, cilantro, red pepper and garlic that you can get in tubes in the produce section. Just a squeese of each. I also used a heaping 1/2 cup of peanut butter and just a little bit of the sesame oil (a few drops). I also did not add the onion. I used raw green onions and cucumber. It is all personal taste but this is a great base.

I love peanut-sesame noodles but was really dissapointed with these. I reduced the soy sauce as others mentioned but still found the sauce way too salty - the soy sauce basically overwhelmed the sesame and peanut flavors. I'll be looking for a different recipe; if I do try this one again, I'll only add 1 T of soy sauce or perhaps just sprinkle a bit on top of the finished dish.

I did like this but it seemed like something was missing. I liked the fact there was no coconut milk in this because this dish is already high in calories. I sauted some chicken in garlic and added that to the sauce and then tossed it with the noodles. I will make this again and play with it a little to get the ratios just right to our taste, but it was a good start! Thanks for the recipe!

A new favorite. This tastes just like my favorite sesame noodles dish from Chinese restaurants. My fiance and I finished the whole thing! I doubled the green onions (and included more than just the white parts). Next time, I'll add shrimp or chicken. This was good with a side of broccoli.

I bring this to potlucks often and it is always a hit. I leave off the red pepper until my kids have gotten their servings and then add it for hubby and I.

Had a great taste! Added tofu and (warmed up) frozen broccoli. Great meal!

mmmm. i add 1 package tofu, 2 cloves garlic, 1/2 can coconut milk, tsp cumin, and a sliced red pepper. i leave out the water and vinegar. i only put in a tbsp soy sauce. i'm not a fan of salty.

This was great! Made exactly to recipe, no changes necessary. Easy to prepare, different kinds of flavors, a great side to an Asian flavored salmon. Will definitely make again!

I thought that this dish was wonderful but I made a few changes: I used thin spaghetti Ronzoni brand Smart Taste pasta (12 oz.), minced ginger from a jar because I didn't have fresh (1 Tbsp), added 2 Tbsp. of red onion because I didn't have enough green onion, and 1/4 c. green pepper, both chopped which I fried with the other onions & sesame oil. Also, I used low sodium soy sauce (just half), reduced fat peanut butter (1/4 cup), and 1/2 c. frozen stir-fry vegetables with carrots, snow peas, etc. (which I added to the boiling pasta in the last 3 minutes). Then I turned off the pot and used 1/3 c. of the hot pasta water in the sauce but then I had to reduced the sauce. My daughter doesn't it like hot, so I omitted the red pepper flakes and she told me that she could tasted the sesame oil but it didn't have a strong peanut taste like she thought it would. I liked this recipe with the changes and the sauce tasted even better when it cooled off and had more of a peanut taste when cooled which I ate with wheat crackers. I might add peanuts or crunchy peanut butter next time and coconut milk with maybe fresh coconut. This is a good "100% Vegan" meal which is hard to find for my daughter and without beans but I might add extra firm tofu fried with the onions to give it more protein. Thanks for the recipe idea and I am glad I tried it.

All I could taste was peanut butter which had somehow acquired a chalky texture. I won't make this again.

This has so many different tastes all at once! The only changes I made were to add some chicken, hubby likes meat in his meals, and I 1/2 the soy sauce as I am not a fan. The sesame oil and fresh ginger were a must, wouldn't taste the same without them. Also, I used Korean red pepper flakes which were very good.

The first time I made this, I found the sauce good but a bit thick. The second time, after some adjustments inspired by the reviews, it's one of my new favorites. I added some garlic and fresh shrimp at the beginning along with the green onions. Subbed brown sugar for white, and omitted the vinegar. I also added a can of coconut milk at the end, simmered the whole shebang for about 15 mins. and served over jasmine rice. Delicious! With the coconut milk, I think the proportions of peanut butter and soy sauce are perfect. I'll be using this sauce as a base for chicken, shrimp, mixed veggies, etc. Great flavor!

Great recipe!!! I substituted soy butter for the peanut butter due to my father's diet restrictions. I also stir fried vegetables (garlic, pea pods, straw mushrooms and edamame). Instead of cayenne, I stir fried the vegetables and pasta with srirachi hot chili sauce, then stirred in the peanut sauce. Major kudos from my family.

This recipe was easy and I would say just ok, not great. It is good but I think needs something else, next time I would add some chicken and red peppers.

They were interesting,but not what I had hoped for.

The sauce is delicious if you love peanut sauce. I like my peanut noodles cold, but this sauce doesn't hold up well cooled. I would suggest cooking the noodles and refrigerating them overnight and then tossing them with the freshly made sauce.