I tweaked the recipe a little, but it still was a huge hit at the party I took it to. I used half as many onions as called for, and made up the other half with fresh cilantro sprinkled on top as a garnish. I only used half as much oil (olive, not sesame) as suggested to saute the onions, and added sliced carrots in about halfway through the process. I used fresh ground ginger paste instead of minced, and added about half as much minced garlic as there was ginger. I also reduced the soy sauce by half and increased the sugar to almost twice as much (my vinegar--rice vinegar, not cider-- was a little strong). The result was quite tasty, almost a pad-thai like sauce, though when the noodles cooled a bit the sauce got sticky (as peanut butter tends to do). I don't know if it would be as good cold-- it was all gone before it had the chance to cool off that much! Good for a buffet party, where people can take as much or as little as they want-- kind of heavy for a stand-alone side dish or entree.
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