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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teddybear

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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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mangebeskwa

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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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Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Aug. 9, 2005

ok but not amazing

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lindsah of the sauga

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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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SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

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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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GERMJUNKIE

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Reviewed: Jan. 12, 2001

This dish has a great flavor. I love shiitakes and bok choy! But it's way too many rice noodles. They were a huge sticky mess. I'd recommend using fewer, and adding a little oil to the water you boil/soak them in.

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