The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Photo by gapch1026
Reviewed: Nov. 24, 2008
Was looking for a simple asian noodle dish to use the sugar snap peas in my fridge. This was very, very tasty and filling with my adaptation to the sauce: I used 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon mirin and 1 tablespoon chili and garlic sauce. I dissolved about 1/2 tsp of cornstarch in the soy sauce, mixed the sauce ingredients and then added to the sauteed but still crisp veggies. Then added cooked angel hair pasta and simmered for a few minutes. The taste was a 5 but I'm rating this 4 because I added.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.75 star rating.
Reviewed: Dec. 30, 2007
I liked this a lot, but I'm only giving it 3 stars because I had to add a lot to it to make it taste good. I added extra bean sprouts and about 5 oz of choipped water chestnuts. I also added an extra teaspoon of soy sauce to each serving. The water chestnuts really helped to keep this from being too bland. I will definitly make this again, but with my modifications. The portion sizes were pretty decent and I felt they were very filling.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Reviewed: Feb. 21, 2005
Mine turned out a little bland. I had to add some bottled stir fry sauce for flavor, but otherwise was pretty good.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Reviewed: Oct. 9, 2000
Had to add a lot of veggies; otherwise it would have been too bland.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Reviewed: May 9, 2000
I served this as our main course with egg rolls on the side. Great recipe to experiment with by adding to.
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