These noodles are delicious served cold. I added cucumber and let it sit in the fridge for a few hours and it made a great salad.

I used peanut oil instead of safflower and decreased the amount of vinegar. This was great! Very flexible recipe!

This was excellent. I did cut the sugar back to 4 Tb. and left out he sesame oil as I didn't have any.

This is a great basic recipe but it needed a couple of tweaks to get it how we like. I ended up doubling the chili sauce plus I added some red pepper flakes as well. I took another reviewer's advice, and let the noodles simmer in the pan along with the sauce for a few minutes - this really intensified the flavor. I agree this would be a great dish served cold with some crisp veggies mixed in. Thanks!

Wow, these noodles were delicious. The only changes that I made were to add fresh, minced ginger and cucumber wedges.

This is delicious!! My husband said we will never order chinese takeout again!! I didn't have the safflower oil so I used vegetable oil and it tasted great. I also browned some chicken, cubed it up and added it into the sauce and then added the pasta. Very easy and so good!!

I absolutely love this recipe. I used hot chili garlic sauce (in asian food aisle) and added some red pepper flakes too. Delicious!!!!

I enjoyed this very much, it had just the right amount of asian flavor to me.

Used 5T sugar, 3T canola oil & no sesame seeds. Added Sesame Shrimp from this site. Hubby enjoyed this for lunch. Thanks.

This recipe blew us all out of the water it was so fantastic! My husband made it and added his own "flavor" to recipe. He used 1/2 the sugar, and omited the scallions (we were out) Even our pickiest eaters fell in love. Thanks Scoopnana! You rock!!

This was good. I used canola oil and cut the amt. in half, also halved the sesame oil. I used chili paste and just one tsp and put in one tablespoon of sesame seeds. I also added some shredded carrots. I didn't have the patience to chill in the fridge and my sauce was soupy at the bottom of the bowl....maybe chilling would've reduced that somewhat, we'll see how the leftovers are. Some chopped peanuts or cashews would be good sprinkled on top.

This recipe was fantastic! I followed the recipe almost exactly. The only thing I did differently was that I refrigerated the noodles overnight to let them absorb the sauce. I also served them cold. Delicious!!!

This really needs to be served cold which I am surprised is not mentioned in the recipe. Good but I feel like it needs vegetables in it. I will try with sugar snap peas or such next time.

I made this today to go with Michelle's Roast Chicken. I needed something in the same taste-vein. I subbed vegetable oil for the safflower oil, because I didn't have it. I also didn't use chili sauce because my kids have to be able to eat it. They don't like spicy food. Very tasty. I served it as a cold side, as it's pretty warm here lately. Refreshing and light. My husband fell in love with it, and he can be a little picky. I had to restrain him from eating the whole bowl. I will make this again for sure.

This was very good!I made this with egg noodles instead of linguini.I also used red onion instead of green because thats what I had.I would serve this cold as an appetizer.

This was really good. Instead of just tossing the noodles with the sauce, I let it all simmer/fry on fairly high heat so the noodles could really absorb the flavor and have more of a pan-fried noodle. I also replaced the safflower oil with peanut oil. They were delicious! Next time I think I will lighten up on the amount of oil and use fresh noodles.