Reviewed: Apr. 12, 2013

the sauce is quite thick i added less soy sauce. the recipe tastes much better with honey instead of sugar, also rinse your noodles in very cold water until cold, then toss in with sauce( tastes much better when cold) :)

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Reviewer:

samantha

Reviewed: Mar. 5, 2013

I threw matchstick carrots and mini broccoli florets in with the noodles as they cooked to add some veggies to this. The sauce tasted fantastic in the pan, though I did add things to taste. Then when I mixed the noodles in, the flavors disappeared into the noodles :( Too bad, because it looked great garnished with the green onion tops and black sesame seeds.

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jan. 31, 2013

Very bland if you follow the recipe.

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Reviewer:

LuckyLady088

Reviewed: Jan. 20, 2013

This was a good recipe...easy and flavorful. I used rice vinegar instead of cider, and a bit more peanut butter. I used my mini food processor to blend the sauce. I'd top the noodles with julienned cucumbers from the garden in the summer.

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Jan. 13, 2013

I made a few changes, so am rating 4 stars in relation to this as a base. I used rice vinegar instead of cider, used low sodium soy sauce (it's what we had in the cupboard), skipped the white sugar, and added a clove of garlic. Yummy! I used the sauce with linguine and cooked chicken, broccoli, carrots and sugar snap peas, so I ended up doubling the sauce.

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Reviewer:

Kate and John

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 5, 2013

I loved this recipe. I omitted the ginger since mine was moldy and it was just fine without it. My husband raved about them. I used rice noodles instead of spaghetti noodles.

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Reviewer:

Rhonda

Reviewed: Dec. 19, 2012

These were very one-dimensional, with the peanut butter being overpowering. The sauce was very thick and coated the noodles to the point of being overpowering in texture. I thinned this with a little pasta water and still found it to be too thick.

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Reviewer:

Sara

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Dec. 6, 2012

These were good. I added about 1 more tablespoon of peanut butter. It came out to salty so add less soy sauce than it says. I added finely shredded carrots and pickled radishes and it turned out great.

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