Rice Noodles with Shiitakes, Choy, and Chiles Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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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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