Reviewed: May 27, 2012

Loved this tasty cold noodle salad, perfect for summer BBQ's. I used whole wheat spaghetti. I did double the sauce, and skipped the added salt. Unlike most noodle salads I make, I felt this tasted best freshly dressed, I served the next day too, and but could barely taste the dressing. Love all of the colorful veggies in this. Thanks for sharing a great recipe, tyansia.

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: May 21, 2012

Excellent salad, only change I made was to use sriracha sauce rather than red pepper flakes (I like it really spicy). I don't think I'll add the salt next time, the soy sauce has enough for me. this is really good either warm or cold. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Apr. 30, 2012

I used leftover spaghetti pasta for the noodles in this recipe. I liked the taste of the ketchup, sesame oil, soy sauce, brown sugar and lime juice. The salad does have kick due to the red pepper flakes and it was spicier the second day. This was good and I wouldn't hestitate to make again with extra pasta. Thanks tyansia for sharing.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 14, 2012

Best thing about this recipe is that the ingredients are nice and simple compared to most asian recipes and the taste is very good. Not heavy or overly salty. I added some sauteed chinese cabbage as well as about a half teaspoon of powdered ginger (didn't have the fresh stuff). The ginger helps to add some good spice that some of the other reviewers seemed to be missing. Thanks! This is a keeper.

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Reviewer:

Christina

Reviewed: Feb. 19, 2012

This was okay for us. The flavors seemed to clash a bit for us. I used wheat liguine, half the sesame oil and I tasted and thought it needed a little more sugar. It was a unique noodle salad but we probably won't be having again. I was really hoping to like it with all the yummy veggies in it and the unique sauce. I can't put my finger on what it was that we didn't like to try to change. Thanks for the recipe idea tho! I enjoyed making it!

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Dec. 22, 2011

"Good first try" said my Chinese husband! Noodles too soft-I overcooked them. Next time, omit salt, since soy sauce has plenty.

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Reviewer:

Daymon

Reviewed: Dec. 3, 2011

Really good! Used linguine as that's what I had. Only added 1 teaspoon of the salt(that was plenty). Next time I will add more veggies, cut them bigger and add cilantro.

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Reviewer:

Rian

Cooking Level: Expert

Reviewed: Dec. 3, 2011

Really good. Thanks for sharing. I made this a meal by adding cooked grilled chicken.

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Reviewer:

shopj

Cooking Level: Expert

Reviewed: Nov. 9, 2011

This was really tasty. I used 8 oz of linguine since that's what I had, and it was the perfect amount of noodles to sauce. I julienned 1/2 a zucchini, and a 1/4 each of red and yellow peppers. Then I shredded 1 carrot and added 1/2 a bag of shredded cabbage. I wanted a little bit more of a sweet and spicy sauce vs a strong soy tasting sauce, so I added another teaspoon of brown sugar. I used low sodium soy sauce and key lime juice which was all I had. Very tasty, very healthy, will make again for sure.

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