Reviewed: May 26, 2012

I very much enjoyed this salad, along with everyone else at the family gathering! My parents and nephews loved every bite. It's also a great salad to make ahead of time and refrigerate. The only thing i added was an extra red pepper and more sesame seeds. Thanks for this delicious recipe

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Reviewer:

aguayosull

Reviewed: May 14, 2012

I brought this dish to a family barbecue and it went over really well. I followed the recipe except I reduced the sesame oil to 1/4 cup, and that was still too much. When I make this again, which I will, I intend to only use 2-3 tablespoons of sesame oil. Otherwise, it was fantastic!

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Reviewer:

Nicole

Cooking Level: Expert

Reviewed: Apr. 10, 2012

Lively flavor! Very much enjoyed this simple but flavorful salad. Easy to dress up or down, depending on whether you want it for a main, side, or light lunch. I could see adding sliced cooked chicken to this, or something along those lines. Add in some snap peas or broccoli - I can think of many possibilities!

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Apr. 8, 2012

Very good! I kept sauce same except added the additional 2 Tbs of sugar per other reviews. I omitted the green onion and added shoestring carrots and more bell pepper, and next time plan on adding snow peas! YUM!

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Reviewer:

BMREADING

Reviewed: Mar. 20, 2012

I scaled this recipe down to two servings for Hubs and me. I used thin spaghetti and I cut way back on the sesame oil, using only 1 t. I didn’t have hot chili oil so I used some chili garlic paste, to taste. I toasted my sesame seeds at 350 degrees for about 6 minutes, until golden, which enhances their flavor. I used a mix of red, yellow and orange peppers and just eyeballed the amount. This was very good and we enjoyed it with Asian Glazed Chicken Thighs, also from this site.

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Reviewer:

bellepepper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 4, 2012

I used Udon noodles instead of angel hair, toasted sesame oil and omitted the sesame seeds, 8 green onions, 2 TBS. minced ginger and less than 1/2 the sugar. Also added pre-cooked shrimp as the last step. Very tasty warm or cold.

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Reviewer:

Chef G

Reviewed: Mar. 4, 2012

delicious the only difference is, i used rice nooddles!

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Reviewer:

gonzalezlovetocook

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Feb. 9, 2012

I LOVE this salad! I thinly slice red pepper, green pepper and carrots. I might try scaling down the dressing just a bit next time. Even after it was all gone, there was a puddle in the bottom of the bowl. Better more than not enough tho'. Just delicious!

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Reviewer:

Amy

Reviewed: Jan. 18, 2012

This dish was a great side with our korean beef. I left out the red peppers and added julienned carrots and peas, also used whole wheat spaghetti. When I first made it there was a lot of liquid in the bottom of the bowl, after an hour in the fridge and a couple tosses the liquid was all absorbed by the noodles. Just reheated for dinner. highly suggest doing that.

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Reviewer:

Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

Reviewed: Jan. 14, 2012

I made two batches of this for my son's teacher luncheon. I stuck to the recipe for the noodles, but I added grilled chicken to the noodles (after it marinated in ginger, soy sauce, garlic,brown sugar and dry sherry). I added the grilled chicken to the noodles and let it chill overnight. Noodles tasted better next day warmed up. I was told that for the luncheon, one bowl of noodles was warmed and the other batch served cold. The warm batch was finished and cold one had some leftovers.

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