Reviewed: May 19, 2009

I didn't have black vinegar so I used red wine. I am giving this 4 stars because I didn't care for the taste, but my guests did

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BAWILLIS66

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

Loved it very much, tasted exciting and exotic, but so easy to make right out of my kitchen w/o running to store. I would make more sauce next time and I omitted the shrimp for personal preference.

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jessigrrrl24

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Reviewed: Mar. 11, 2009

This was OK. We thought there was too much peanut butter and none enough "kick". Probably won't try this again.

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Feb. 21, 2009

Wonderful! Definitely going to be a staple of my college days too!

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Deb

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Reviewed: Feb. 10, 2009

i used spag + chinese cai xin instead of the udon + broccoli. would cut down on the peanut butter..found the taste too overpowering. would also add more of the black vinegar, and alil more sesame oil. otherwise, found this recipe to be surprisingly nice! have never tried using peanut butter on anything else other than bread. thanks! ;)

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ice lin

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Reviewed: Jan. 4, 2009

Very good! I took a few liberties, not the least of which was using thin spaghetti (we've got a ton of that and no Japanese udon noodles in sight), using 1/2 balsamic vinegar and half cider vinegar to sub for the Chinese black vinegar, and doubling the sauce. I had already cooked shrimped, so I chose to cook the spaghetti and broccoli together, then add to a wok that had oil, peanuts, and garlic in it. Then I added the sauce and shrimp until everything was warmed through. I added garlic and onion powder plus a sprinkle of dried red pepper to the sauce. Very nice little recipe, and easy. I'd be willing to buy the Chinese black vinegar and udon noodles to try this and make it (a little!) more authentic. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 14, 2008

This is excellent! Be careful not to overcook the noodles. The noodle packaging recommended 12-14 minutes, but I kept them in for only 11 and they were still a bit over-done.

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schasel

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Reviewed: Jul. 24, 2008

Good & easy. Sub'd balsamic vinegar for black and penne pasta for udon. Doubled shrimp, sauce and tripled broccoli. Using crunchy PB removes need for chopped pnuts. Nuked sauce for a minute so ingredients would blend. Not real happy with how the shrimp tasted. Not over done but not real flavorful. Doing again I would sub half sesame oil with half hot sesame oil for zip. And I would cut back a little on the pb. I will make this again. Used reg. soy sauce and not salty at all. Thanks.

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TIMBO

Cooking Level: Expert

Home Town: Chatsworth, New Jersey, USA

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Reviewed: May 18, 2008

This is a great dish. Made some changes just due to necessity - I couldn't fine udon noodles or black vinegar in my grocery store. I used angel hair pasta and red chinese vinegar, and it turned out just great. A big hit in my house!

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ANGELCUDA

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Reviewed: Apr. 1, 2008

The first time we had this dish it was really thick and kind of heavy. But the taste was really good. We thought the sauce was thick because when we cooked our noodles, we didn't use enough water and the noodles made our sauce thick.

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Virginia

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Reviewed: Mar. 18, 2008

This dish was pretty good. Next time I'll make much more sauce. I made some modifications - added water and milk, chili powder, ginger, soy sauce, vinegar, sugar, and pb together in a small sauce pan and warmed it on low until it was a nice, creamy consistency. Poured over shrimp, pea pods, broccoli and noodles.

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suzannyo

Cooking Level: Beginning

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Reviewed: Feb. 24, 2008

wasn't bad, just interesting. my kids and I weren't too excited, my husband ate what he first put on his plate. thanks.

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HeidiKatherine

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

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Reviewed: Feb. 3, 2008

EXCELLENT! we used asparagus in place of the broccoli. we will be making this again!

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IZZY-OOO

Cooking Level: Expert

Living In: Ormond Beach, Florida, USA

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Reviewed: Jan. 26, 2008

Tasty, simple, and fast! You can't ask for much more. I wouldn't change a thing.

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Mrs.Butterworth

Cooking Level: Beginning

Home Town: Berkley, Michigan, USA

Living In: Albany, New York, USA

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Reviewed: Nov. 21, 2007

Very good. I cut the peanut butter in half and added ginger for a little zip. Needs to have more sauce for the noodles.

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Carol T.

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Reviewed: Oct. 9, 2007

My boyfriend was very skeptical about this recipe because of the name, but I promised him we could go to Taco Bell or something if he didn't like it. We both liked it, though! I had to use rice vinegar and whole wheat spaghetti noodles (half a pound), but didn't change anything else. This was quite tasty and I ALWAYS have the ingredients on hand (I buy precooked, shelled, frozen baby shrimp), plus it was fast, so I'll surely make it again. We had it with steamed edamame (soybeans). Thanks for the good recipe!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 7, 2007

Not a bad recipe. I think that the amount of sesame oil shoiuld be cut back to about 1/2 teaspoon and maybe a little something like a little honey to sweeten it up. The udon noodles were gag me though. I think that good old linguini would work much better.

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BC

Cooking Level: Beginning

Home Town: Hot Springs, South Dakota, USA

Living In: Kennewick, Washington, USA

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Reviewed: Sep. 12, 2007

It was tasty but heavy. It needed more broccoli.

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TFarmer

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Reviewed: Aug. 27, 2007

This was pretty good. Not my favorite Asian Peanut sauce but I'd make it again. What I liked about it was I could prepare everything in the same pot. I boiled my noodles, pulled them out, boiled the shrimp, pulled them out and then boiled frozen Asian vegetables all in the same water. Needed a little soy sauce on top of the noodles. Easy clean up and extremely fast and well balanced meal to prepare.

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