The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 2, 2006
Yum! I'm eating it right now! The changes I made were I ommited the vinegar (I didn't have any apple cider vinegar on hand), I doubled the ginger, and I added frozen veges. It's got a lot of flavor, and I don't think it's too thick. I'll be having this for lunch tomorrow! Thanks for the recipe!
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Photo by Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 31, 2006
The cider vinegar does not work in this recipe. Also, it needs more spice. Something is just off about it. I'll eat it because I made it, but I won't make it again.
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Snohomish, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 9, 2006
yum! I added some bean sprouts, shredded carrot, and chicken (cooked in a ginger marinade), and it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 2, 2006
Phenomenal recipe! I always get tons of compliments when I bring this to potlucks. Because I like to tweak recipes, I added sliced chicken breast, 1 cup of coarse chopped peanuts, chopped green onions (green and white parts both), snow peas, 2 tbsps of sugar instead of 1 tsp, 2 tbsps of minced ginger, and toasted sesame seeds. The flavor really melds well together, and it's even better the next day!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 27, 2006
I followed the recipe but made a couple of changes to suit our tastes which was added the green of the onion as well as the white part, halved the soy sauce and made up the quantity with water, the soy I had was particulrly thick and dark but i'm sure a lighter soy would have been fine with the amount stated. I also added fresh finely chopped raw red chili instead of the flakes. Lovely meal and great lunch the next day. I served it as part of a veg chinese meal w/ tofu etc. I had never used 'italian style' pasta as a part of an asian themed meal but it turned out excellent.
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Cooking Level: Expert

Living In: Thatcham, Berkshire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 8, 2006
I loved this recipe! The taste of the noodles is not too strong but definitely sates the appetite. Additionally, it goes well with everything, especially chicken and broccoli. Delicious hot or cold!
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Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada
Living In: Wayland, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 29, 2006
This is by far the best Peanut Noodle recipe I have ever tried. It is absolutely delicious. Just a little kick with the hot pepper. Try it..I am sure you will love it!! Susan B.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 21, 2006
Very good recipe but lacking a few things. Add 3/4 cup of fresh brewed tea to take away from the thickness and add some chopped cucumbers and tomatoes!!! Let it sit over night if you can, enjoy!
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Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 11, 2006
Good flavor. I didn't find the sauce too thick at all, although I didn't use all of it and I had probably more than 8 oz. of noodles. Next time I might cut back on the sesame oil just a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jun. 23, 2006
I give this a raving 5 stars -- but keep in mind I made some changes as follows. Because of what I had on hand I used ground ginger and balsamic vinegar. I used egg noodles. I didn't "fry" the onions, but rather, used two green onions entirely, and put them in fresh & chopped. I added lots of corriander and orange peppers and cucumber. Like this, this was deeeelicious, both warm and cold. (As a note, this makes A LOT of sauce, but that's fine by me, as there is some left over for tomorrow! Might use it as a tofu marinade.)
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Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: May 21, 2006
Didn't like these at all.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 31, 2006
I love nutty asian food, but this came out gummy and heavy. I ended up adding a lot of extra liquid to thin it down some. I may experiment with it, because the flavor combination wasn't bad...just the consistency that turned us off.
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Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 23, 2006
Terrific recipe! I change it a little every time I make it. I've added cooked shrimp, waterchestnuts & chicken breasts to this recipe with great results. I always double the recipe.
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Cooking Level: Intermediate

Home Town: San Leandro, California, USA
Living In: Stow, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 10, 2006
This recipe makes a quick and easy lunch. I served it with a salad. My kids and I liked it, but my husband wasn't too crazy about it. I think he would have liked it better if I added stir fried chicken. It was to plain for his taste. Since he's my number one taste tester I have to give it four stars.
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Cooking Level: Intermediate

Home Town: Isleton, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 26, 2005
With some tweakng, this is one of my favorite recipes. I double the peanut butter and red pepper flakes, and usually add more water to thin the sauce. Also, I usually saute a bag of frozen vegetables--one with broccoli, peppers, water chesnuts, and sugarsnap peas, and toss that in at the end. It is delicious, and even better for lunch the next day.
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Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 17, 2005
Good, but nothing spectacular. Found this to be quite salty - if I make it again I would definately add more sugar. Topped with beansprouts and shreds of carrot which was a nice addition. Very filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 8, 2005
I loved this! I followed the recipe exactly and it turned out great. I can't wait to try it cold for tomorrow's lunch.
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Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 6, 2005
This is too heavy. You can't even suck up the noodles through your lips without having a big blob of goo hanging off you bottom lip. My peanutbutter lovin' kids were excused from having to even finish it. Will hunt for a better recipe.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: Vienna, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 3, 2005
Good. I add seasoned chicken breast, cut in bite size, seasoned with ginger, red pepper, garlic, then browned in some oil . Then I make the sauce in the same pan as chicken. I also break the noodles in half bfore cooking, seems to mix easier and easier to handle. Very yummy dinner.
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Living In: Murphysboro, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 26, 2005
Yummy! Made this for friends and got rave reviews . I made it the night before and served it cold. This made a lot, plenty for four normal sized portions. I added chicken too.
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