Reviewed: Mar. 11, 2012

This was great!! I felt like I was in Korea for a moment. This is a great pasta dish and would go well with kimchee. Just eating the pasta reminded me of the time I was station in Korea and would go all over the country trying this dish!! Thank very much and I am looking forward to making this dish again!!

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Reviewer:

Sabray

Reviewed: Nov. 4, 2011

I read the reviews beforehand and was glad i only used 1 packet instead of 2 for the noodles. Great recipe other than that!!!!

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Reviewer:

vhayes

Reviewed: Sep. 15, 2011

I somehow missed the reviews before making this and I wish I hadn't. Thank goodness I jotted down the ingredients wrong and only bought 1 package of rice noodles instead of the 2 it called for because there wasn't even enough sauce to cover the one package. I hate it when people change up all kinds of things and then give a recipe a poor rating but my 2 minimal changes were in favor to my tastes and only improved it for me and is nothing personal against the original. I love me some shrooms but shiitake are pricey here right now, they are hard to come by, AND they are probably my least favorite out of all the mushrooms I have tried. With that being said, I used straw mushrooms. My other change was that I replaced 3 of the dried red chile peppers with 3 ripe red fresh jalapenos for the flavor and crunch of it. I agree with the majority of the other reviews and felt it lacked flavor in the end. I love all of the individual ingredients but something was missing. I added rice vinegar and more heat to mine and that wasn't it. I added more soy to hubbys and that wasn't it. I even tried to turn the leftover into a soup and added more seasoning/sesame oil but the lack of came through in that as well. It is a good concept and makes a very pretty dish but I think it needs too much tweaking for me to attempt again.

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Apr. 12, 2010

This didn't have nearly enough sauce for the amount of noodles called for. Pretty tasteless as is.

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Reviewer:

LitleLisa1

Reviewed: Apr. 24, 2009

My husband had his boss over for dinner and he is a vegan. Worked great for the dinner party. I would make it again but I would cut the soy sauce in half.

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Reviewer:

teddybear

Reviewed: Sep. 17, 2007

This was a great recipe. I did add a couple hands full of cherry tomatos from our garden and sweezed 1/4 of a lime over all. I substituted the chiles with one chopped jalapeno seeded. I could see this recipe with chicken or shrimp and a bit of fresh mint or basil. Yum. I will make this again.

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Reviewer:

mangebeskwa

Reviewed: Feb. 1, 2007

Nothing special. I love all the ingredients but the flavor just wasn't there. I doubled the sauce recipe too, and there still wasn't enough flavor. If I ever make it again, maybe I'll add more peppers.

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Reviewer:

Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

Reviewed: Aug. 9, 2005

ok but not amazing

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Reviewer:

lindsah of the sauga

Reviewed: May 27, 2004

We loved this!. I cooked the rice noodles first, with a drop or two of sesame oil, then added only about 1/3 to the wok. The rest I set aside for placing the vegetable mixture atop. I used fresh chiles and reconstituted, dried shitakes, but followed the time and cooking instructions, otherwise. I have already alerted our produce manager that I will be ordering the chile peppers frequently, as I plan on making this often.

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Reviewer:

SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

Reviewed: Feb. 24, 2001

I halved the recipe and I think the proportion of sesonings should have changed. The peppers came on pretty strong (which is a good thing to me!) but it needed a little more sugar, ginger and garlic to balance the pepper.

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7 users found this review helpful