Reviewed: Aug. 19, 2009

My husband and I are becoming vegetarians and loved this meal. I would add more veggies next time just to make it a little more filling... and I agree any veggies would really work in this meal. Thanks!

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Tiffanyg

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Reviewed: Aug. 18, 2009

I doubled everything except the dressing and it was still too oily.

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Rachel

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Reviewed: Aug. 5, 2009

This recipe is versatile enough to allow substitutions for the veggies. However, it was too oily and vinegary for my taste. I didn't see why the 1/4 cup of oil was necessary at all. The sesame oil gave the flavor and it was enough (with the toasted sesame seeds). Hadn't used udon noodles before and DID like them. Hubby like this recipe.

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quiltersammy

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Reviewed: Jun. 21, 2009

i also found that the recipe needed twice the amount of udon noodles to go with the amount of dressing. i used cayenne pepper for the hot element, and added julienned carrots. definitely let it chill for a couple of hours to let the flavours meld. end result: delicious!

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scw23

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Reviewed: Jun. 19, 2009

I used two pkgs. of udon noodles and that seemed about right for the amount of dressing. I also substituted part olive/part safflower oil for peanut oil due to allergies. I added quite a bit more thana dash of hot pepper sauce and it wasn't too hot. I LOVED the ginger in the dressing!

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MelissaRay

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Reviewed: Apr. 24, 2009

I didn't have quite everythign on hand. I used a white onion in place fo the green ones, and broccoli instead of the peas. It was good, but Snow Peas or Snap Peas would have been better. I really liked the dressing, though I skimped on the oil a little. The only other thing I changed, was to saute all the veggies along with the sesame seeds in a skillet instead of using the microwave. I've printed this recipe to add to my regular rotation! Very good!

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Carrie

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Berea, Kentucky, USA

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Reviewed: Nov. 13, 2008

Was quite tasty. We didn't have any peanut oil so I used some creamy peanut butter instead. I think I will like it better with the oil. I also added some rice cooking wine. I will probably be adding cubed tofu to it next go round but all round a solid recipe.

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Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 5, 2008

Very good cold from the fridge after marinating in juices. Used whole grain Udon. Changes: Replaced rice vinegar with white vinegar.

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summer

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 30, 2007

These were wonderful. I needed to find a recipe I could use Udon noodles with. After doing a search, this came up. I added red, green and yellow peppers and sesame seeds to garnish. My family (who is very picky) ate it all up!

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Jul. 11, 2007

I made this sans veggies and it turned out great. My 1 1/2 yr old had three helpings.

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Jenn

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Boise, Idaho, USA

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Reviewed: Apr. 16, 2007

Loved this dish! The vinegar does give it a sharp taste, but the oil mellows it out. My company loved the bold/asian flavours!

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MELINDA2000

Cooking Level: Expert

Living In: Windsor, Ontario, Canada

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Reviewed: Feb. 10, 2007

wonderful! super easy and super tasty! like other reviewers i added a little more hot sauce and quickly tossed the veggies on a wok (since i like the taste of raw veggies). also i've only tried this recipe with buckwheat and soba noodles but i think the buckwheat noodles tasted better! it made the dish much more substantial plus they're healthier than udon.

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teachercho

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Reviewed: Nov. 14, 2006

This seemed like a great recipe, but it just didn't work. I made several changes to it so it was edible. I also added some sweetener to balance the flavors. The udon noodles weren't to my taste either. I would use ramen or even thin spaghetti.

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WLI888

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Oct. 5, 2006

I made this tonight and it turned out really well. It's great because it doesn't take much time to prepare and you can use pretty much any veggies (fresh or frozen) that you have on hand. I would reccomend pouring a little bit of the dressing on at a time because it ended up being a bit to oily for me. That aside, a great recipe. Thanks!

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oftheaprilbirds

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 17, 2006

I thought this was a really tasty recipe, especially on this very hot and sticky day. Due to peanut allergies I used canola oil and added a bit of sugar to the dressing. In addition to the vegies listed, I also added cabbage and baby spinach. Leftover chicken helped to make this meal complete. I used four packages of Ramen noodles, which made a lot, but just about all of it was eaten. Gang obviously loved this dish cat and we all thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 22, 2006

Dee-licious! I followed the recipe almost exactly, with the following exceptions: I used 1/8 cup almond oil instead of 1/4 cup peanut oil; I marinated the veggies in the dressing and had them raw (I generally eat veggies raw for their enzymes and higher nutrient value). The flavors and textures were wonderful, with ginger being predominant. The only thing I'd change is next time I'll use a little more hot sauce.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Feb. 25, 2006

This is an excellent dish! It's just tangy enough, and the sesame seeds balance out the tang of garlic and ginger. I added extra toasted sesame seeds. :D Make sure you don't have too much sauce in proportion to the noodles.

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OCTOGURL83

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Reviewed: Aug. 3, 2005

I used the recipe for the sauce, but thats all. I threw completely different vegetables in the wok to cook, then the sauce, then cooked (dried packet) udon noodles. The sauce flavor was fantastic - we ate this dish on its own as a meal.

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JONESING

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Reviewed: Jul. 18, 2005

This just really didn't do it for us. We thought the vinegar gave it an unpleasant tang. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 11, 2005

This was much better tasting after it sat in the fridge for a day. I liked it but my husband wasn't wild about it-- said it had too much seasame flavor, which was weird because I thought the heavy flavor was the vinegar. Anyway, I prepared this as listed, with the only change being that it was an 8 oz. package of noodles cooked to pkg. directions (5 minutes), and I tossed some pre-cooked shrimp (tails trimmed off) in with the noodles while they were cooking.

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