Reviewed: Oct. 3, 2009

Bland but good. Will make again but as suggested by another user, I'll probably double the sauce. And perhaps try a few alternatives. All in all, a good basic recipe with potential.

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BLCKANGL00

Cooking Level: Expert

Home Town: Chesapeake, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 14, 2009

These were easy and yummy. I didn't boil my noodles but soaked as directed on the package. I would also double the sauce to get enough flavor in the noodles. I added some ginger paste and some cilantro to the sauce. I put some red pepper and mushrooms that I needed to use up in them also. I would make these again to use up veggies out of the fridge it is a great alternative to the "clean out the fridge" fried rice!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 30, 2009

Great recipe. It was very easy. I used curry powder and omitted the green onions altogether because I topped with stir fried veggies and shrimps. It was DEElicious! My husband said it was my best dish yet. I also doubled the soy sauce and used garlic powder in addition to the garlic clove.

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SUPERTROPHYWIFE

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Reviewed: Jun. 16, 2009

Tasty! I also made it with red curry paste and that was great too. Very simple recipe.

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Joellen

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Added more sweet chili sauce,soy sauce served with fresh cilantro.

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MUDMOM

Cooking Level: Intermediate

Living In: Lilburn, Georgia, USA

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Reviewed: Mar. 12, 2009

This was really good with some modifications. I added ginger, sesame oil, and LOTS of veggies (broccoli, carrots, red bell pepper, cabbage). You definitely need to at least double the sauce as people said in earlier reviews. I will definitely make this again!

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Lisa

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Reviewed: Mar. 2, 2009

I added some minced ginger to the sauce, used about 1/2 sesame oil and 1/2 vegetable oil and doubled the garlic to give it a bit more flavor. I also doubled the sauce and used 1/2 to saute diced chicken breasts, broccoli and carrots and then the other 1/2 for the noodles. Pan fried the noodles until crispy and then topped with the chicken and veggies. This is a great dish that is not bland as some have noted, but rather a light one. Thanks for sharing!

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RUNNER64

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: Feb. 23, 2009

LOVE this recipe!!! It is so quick and easy, and it is delicious!! Taking the suggestions of others, I doubled the garlic, chile sauce, and soy sauce. I omitted the green peppers. I was looking for an easy noodle dish with Asian flare, and this is it!! My advice is to mix the chile sauce, soy sauce, and salt/pepper with the noodles in a large mixing bowl. Even with my largest skillet, there wasn't enough room. Also be prepared for this recipe to yield a HUGE amount of noodles. I had leftovers for days, but they were still good!

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PsychoNoodle

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Feb. 19, 2009

A good basic recipe. I modified mine drastically. Instead of boiling the vermicelli, I soaked them in lukewarm water for about 15 minutes (or until soft) while I chopped up Taiwanese cabbage, carrots and sweet peas for a vegetarian dish. Dried shiitake mushroom would also complement the dish, but I didn't have any on hand. In addition to vegetable oil, I added a dash of sesame oil to fry the garlic. As well, I cooked the vegetable with oyster sauce, sweet soy sauce and light soy sauce before adding the vermicelli for a quick toss. Sorry if I butchered your original recipe!

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JINGEE

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Feb. 12, 2009

I skipped the chili sauce because I had none, and it was srill delicious. Is the chili sauce the kind that looks like catsup or is it a special Chinese ingredient?

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Sylvia N.

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Reviewed: Feb. 9, 2009

I totally enjoyed it! We added more chile sauce. It was very good!

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dcraft

Cooking Level: Intermediate

Living In: Joplin, Missouri, USA

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Reviewed: Jan. 22, 2009

Good quick and easy dish.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 26, 2008

It was very bland.

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Esfer

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

Maybe I didn't have a wok big enough, but the noodles didn't turn out like they should have. I have to add more oil in order to coat all of the noodles. This, of course, made everything greasy. I won't be making this again.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Aug. 11, 2008

We tried this recipe tonight when guests came over and it was a hit !!! I did like others had suggested and doubled the garlic, chili sauce and soy sauce. I also used sesame oil for the regular oil and added shredded carrots and chicken.

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Pommerenk Mama

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 28, 2008

I initially made a mistake because my Melissa's Chinese Noodles was 16 oz not 8 oz, and they were wheat flour with egg not rice! Like other reviewers, I added ginger and sesame oil, plus some veges I had on hand- slivered onion, button mushrooms and a yellow squash cleverly grated to increase veg consumption. For the chili I used Siracha and some Szechwan peppercorns and tried to minimize the oil while still being able to keep everything from sticking. I topped the finished dish with minced cilantro, green onion and peanuts. I thought it was just right, but my daughter's lips were tingling from the heavy dose of chilies. This is fast and easy to modify to your taste and what is in your crisper.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Jun. 11, 2008

Everyone liked these for our take-out night. It's very easy and my picky eater loved eating with chopsticks. I added garlic powder instead of fresh garlic and left out green onions(because of picky eater). I didn't measure the sauce ingredients just added to pan and it turned out perfect. I served Chip Chicken Lollipops also and it turned out to be a fun dinner.

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jakesmom

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

yum!! I doubled the garlic, used sesame seed oil instead of vegetable oil, and used red curry paste instead of chili sauce. I also put cilantro on top. with these small changes it was an outstanding and VERY quick and easy recipe which I will definitely be making again. thanks!

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VillainMust

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Reviewed: Mar. 20, 2008

Soooo simple and delicious. I sometimes add a drop or two of Chinese "hot" oil just to give it a little kick. My 3 grand babies who love anything Chinese, often ask me to "Do the noodles, Mama"! Makes lunchtime a no-brainer. Many thanks!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Mar. 13, 2008

great base recipe! after sauteeing the garlic i added sliced carrot, broccoli and mushrooms, then flash fried the noodles, adding peanuts for garnish- wonderful!

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