Reviewed: May 5, 2013

The flavor was pretty good. Even though I used low sodium soy sauce, it seemed really salty. I lowered the amount of oils based on some reviews. Husband thought it was a little too gingery for him.

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Reviewer:

michelle

Cooking Level: Intermediate

Home Town: Saint Cloud, Minnesota, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 29, 2013

This was incredibly salty, and incredibly oily and the sesame oil was incredibly strong. I'm not entirely sure how it got so many good reviews, I would not recommend this meal or at least cut back on half of the soy sauce, and oil.

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Reviewer:

lil_chef

Reviewed: Feb. 15, 2013

This recipe is REALLY good! Whole family loved it. Had to substitute a tiny bit. Canola oil instead of peanut oil and then tahini instead of sesame oil. Couldn't find soba noodles so used 8 oz. of angel hair pasta. Such a great flavor!

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Reviewer:

Lou

Reviewed: Jan. 15, 2013

absolutly loved it and am very picky on oriental!!!.. great job

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Reviewer:

Drofdo

Reviewed: Jan. 7, 2013

I sauteed my vegetables in the sesame oil instead and also added chicken to make it a meal. I also stir-fried the noodles for a few minutes in the sauce. These noodles absorb the sauce like a sponge if you let them simmer in the sauce for 10 minutes before serving. Broccoli is a great veggie to add because it also absorbs the flavors. Also, I was worried that the noodles would be under-cooked because my package said to cook for 13 minutes, but boiling for 3 and stir-frying for 3-4 minutes was perfect! I did not think this was too oily.

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Reviewer:

Ali_Cooks

Reviewed: Nov. 28, 2012

This is very tasty, BUT I would recommend pouring the dressing on to taste. It was very oily as written. It would be great with a variety of vegetables too. I didn't add snap peas as they are very difficult to find where I live.

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Reviewer:

PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

Reviewed: Nov. 1, 2012

Very yummy. I did follow the other comments instructions and only use about 1/2 of the 'dressing' for the udon.

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Reviewer:

SisterSarah

Cooking Level: Intermediate

Living In: Katy, Texas, USA

Reviewed: Sep. 27, 2012

My family loved this recipe. The only substitute I made was a little peanut butter in place of the peanut oil (which I didn't have)Since others complained this was a little oily, I'm glad I used the peanut butter, it was the perfect consistency and held to the noodles beautifully. I only added about 1-1/2 TBLSP. I used a 9oz pkg of udon noodles and there was way too much sauce for the amount of noodles so I kept some aside and used it as a dipping sauce for some beef and chicken satay that I also made. Great meal!

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Reviewer:

SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Port Jefferson, New York, USA

Reviewed: Aug. 7, 2012

Decent recipe but not great. I do agree with the other reviewers that it seemed a bit oily. I probably shouldn't of added the 1/4 of oil (sesame oil would of been just fine). Also a 7 oz package of udon noodles is technically a single 200 gram serving, it doesn't serve 4. I used three 7 oz packages of udon noodles and with the mixed vegetables, the sauce was still a bit greasy. This was totally edible, but I probably wouldn't make this one again.

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 4, 2012

This was good, was looking for recipes to use udon noodles. Loved the dressing, sesame oil was too expensive at my store so i didn't use it. I agree with others that you can use what ever veggies you like. I also added napa cabbage and mushrooms. I don't think iv'e ever used fresh ginger but boy it was good in this.

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