The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 24, 2009
I dearly love this recipe! Must make it once a week too. I changed it a bit by adding tahini instead of sesame seeds, put only a little bit of sugar (wayyyyyy too much in original) and put in tons of scallions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 14, 2009
Low fat healthy version. Only 3 TBL sugar, no safflower oil, 3 tsp chili sauce and about 1 inch fresh grated ginger. I/2 cup vegie broth and some cornstarch to thicken. I stir fried some bite size chicken pieces, green pepper and carrot strips and snow peas. My kids made me make it 3 days in a row!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 5, 2009
I used less garlic, less oil (and none of it safflower), and less soy sauce. I used a LOT more sesame seeds. Really, if I'm going to toast sesame seeds, it's going to be more than 1 teaspoon! I added ginger & cilantro as per one review. I wasn't going to try and thicken it with cornstarch, but I wound up doing that to thicken the sauce a bit. It's so good! This recipe is not for those on a low salt diet!
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 4, 2009
This was really good...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 2, 2009
This was delicious and very simple to throw together. I had it warm for dinner and my boyfriend and I both enjoyed it. I was a bit worried about adding the chili sauce but its the perfect amount to add flavor and not too much bite (I don't like spicy food). I look forward to having it tomorrow cold! Thanks for a great recipe.
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Photo by Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 14, 2009
Doesn't get better than this; it's my go-to sesame noodle recipe now. The only change I make is cutting the veggie oil altogether - with all of the other liquids, it doesn't need this greasiness. Also, I use whole wheat noodles. Make it ahead of time, keep the leftovers - you really can't go wrong!
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Cooking Level: Intermediate

Home Town: Long Beach, California, USA
Living In: Flushing, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 11, 2009
Simply good. I only had half a package of linguine so I decreased everything. Next time, I think I would double the sauce because it was just so good. Served with 2 types of Chicken Katsus ("Chicken Katsu" and "Ashley's Chicken Katsu with Tonkatsu Sauce") and "Cucumber Sunomo."
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Sep. 11, 2009
I love these noodles! The only changes I make to the sauce are: I use 3T sugar, 4T canola oil instead of safflower, 5T soy sauce, and 2T hot chili garlic sauce (but we like spicy!). The base noodles are great as they are, but I always add chicken (thinly sliced, marinated, stir-fried), broccoli, water chestnuts, and more toasted sesame seeds. Sprinkle chopped cilantro on top before serving and it's perfect!
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 5, 2009
Fantastic! I used whole wheat boxed linguine. Used veg oil in place of safflower oil and used much less than it calls for. I mixed in sugar snap peas at the very end. Everyone loved it and it tasted even better leftover!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 30, 2009
These is a great recipe...I have adjusted it a little...added ginger and stir fried som firm tofu...cucumber...bok choy...awesome...hope this helps
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 28, 2009
On my yumminess! My husband after his first bite told me that I could make this one again! I thought there was too much oil and overall, a bit too much sauce in these but the taste was amazing! Next time I'll cut the safflower oil altogether and perhaps reduce the amounts of the other liquids as well. I used chinese-style noodles instead of linguini and I think this really helped the sauce to stick to the noodles, as I did not have that issue that others had mentioned. Also, if you put a little of the water from the boiled noodles into your sauce, that will help coat the noodles... something about the starches in the noodle water. This is very good and we will be making it again - perhaps adding chicken that has been cooked in sesame oil with ginger and garlic? Yumm!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 23, 2009
Good recipe to play with! Reduced oil to 2-3 Tbsp and would probably reduce even more next time. I ate the noodles hot with steamed veggies on top, but I think tomorrow, once the flavors have melded, they'll be even better - and of course I'm going to try them cold! As for eating them hot and fresh, I think the sauce could have benefited from some cornstarch as others recommended - otherwise, it doesn't stick to the noodles very well (though again, maybe tomorrow the flavors will have soaked in the noodles rather than just coating them). Also added an inch's worth of minced ginger to the sauce. I'll continue to use this as a base recipe in the future. Thanks, scoopnana! Update: made them a second time, and increased sesame oil considerably (almost omitting the canola). Eating them cold the next day with a side of steamed veggies is definitely the way to go. It's nice to have a dish whose leftovers don't require microwaving!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 1, 2009
very garlicky and tasty. i added sliced cucumbers in it and used a dash of olive oil instead of safflower since i didn't have that on hand. lovely base recipe for the noodles, could almost add just about anything to it that one wishes. might try it with chicken cubes and sliced red bell peppers next time! thanks!
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ava
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Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 24, 2009
Love this recipe!! I usually add in chicken or shrimp with peppers and brocolli.....yummy!
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Cooking Level: Expert

Home Town: Cambridge, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 22, 2009
I made this tonight & my family couldn't get enough! I will definitely add this to our monthly menu.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 20, 2009
Love this recipe! Toss in shrimp for a delicious dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 16, 2009
Absolutely LOVED this recipe...served with chinese-style ribs and green beans...PERFECT! The leftover noodles called my name from the fridge and I ate them at midnight... COLD and they were sooo very good...will fix again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 15, 2009
Easy to make and wonderfully tasty!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Prattville, Alabama, USA
Living In: Culpeper, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 21, 2009
We LOVED this!!! Only thing I did different was omit the spicy stuff.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 17, 2009
Great easy recipe.
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