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.
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