Reviewed: Mar. 30, 2012

Awesome. Made a bunch of alterations to it, like doubling the recipe and using 1/2 rice vinegar, 1/2 balsamic, adding a tbs of ground ginger, 2 tbs brown sugar, 2 tbs honey, some squirts of sriracha and a box of whole wheat spaghetti. Also made up the sauce in a pan and boiled the shrimp first in its own pot, then took them out, boiled the broccoli in the same water, removed them and finally boiled the pasta too. Mixed everything together as soon as i drained the pasta, and it turned out fantastic!

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Reviewer:

analisemae

Cooking Level: Intermediate

Home Town: Harpersfield, New York, USA

Living In: High Point, North Carolina, USA

Reviewed: Jan. 26, 2012

my favorite thing to make

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Reviewer:

Katy

Cooking Level: Expert

Home Town: Camarillo, California, USA

Reviewed: Dec. 21, 2011

So delicious! My modifications: normal soy sauce, balsamic vinegar instead of Chinese black vinegar, brown instead of white sugar, peanut instead of sesame oil (although will try with sesame next time), angel hair pasta (I am not a fan of thick noodles), doubled the broccoli. Was SO good. I also made one batch of the sauce (over low heat in saucepan, makes it easier to coat all pasta) and then halved the sauce ingredients to add more, the amount shown here was not enough due to the size of pasta I used. Can't wait to make this again!

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Reviewer:

sraams

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jul. 5, 2011

Your college staple has become mine ;) It's still okay using other types of oil eg olive, but sesame is the best. My boyfriend loves it too (but I've been more careful with my shrimps after he got freaked out finding one with legs on it, but I think it just goes to show how good it was that he kept eating it after!)

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Reviewer:

MissLadle

Cooking Level: Intermediate

Living In: Aberdeen, Aberdeenshire, Scotland, U.K.

Reviewed: Jun. 24, 2011

Amazingly easy, quick, and delicious. I have peanut allergies so I actually made this with tahini and doubled the sauce. So good.

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Reviewer:

XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

Reviewed: Jun. 19, 2011

I had to substitute some ingredients. Balsamic vinegar for the Chinese black vinegar, vegetable oil for the sesame oil, plain ramen noodles for the udon noodles, skipped the roasted peanuts as I'd used crunchy peanut butter, brown sugar for the regular sugar and frozen Asian-style stir-fry veggies. Makes a ton, would cut the recipe in half next time. Not bad, good for a take-out fix.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jun. 3, 2011

I subbed Soba noodles for Udon and they were terrific. I went to several stores looking for black vinegar with no luck. The closest I came was Japanese plum (ume) vinegar which I used and it came out very good, but it added some salt which the dish probably didn't need. I also used honey instead of white sugar. Great recipe. I love how it cuts down on dishes.

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Reviewer:

Gargantujuan

Reviewed: May 28, 2011

I thought this was a little bland (and that was after adding some red pepper flakes as suggested by others). I had to use spaghetti noodles - 1/2 a box- because that was all I had. I thought that the noodles kind of took over. Next time I would add more broccoli and shrimp, and possibly a few other vegetables. I think I'd also try and add a little more spice and make a little more sauce.

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Reviewer:

LinzV

Reviewed: Jan. 15, 2011

This was so easy and quick, and the sauce is fabulous! I have tried several other variations on home-made peanut sauce, but this was the best. I only had rice sticks on hand, not udon noodles, so I cooked them separate from everything else because they cook so quickly. Since I was tossing everything else into my wok (you can use any large pan), I added a little oil, cooked the shrimp, removed them, then sauteed onion, mushrooms, and the broccoli. I added 2 cloves of garlic. I kept the sauce was exactly as the recipe, except I used 1/2 chili oil and 1/2 sesame oil, but didnt use a whole tablespoon because I had added oil to the sautee pan. A tip for people who have a lot of soy sauce packets left over from take-out nights: one packet = approx 1 tablespoon. Thanks for sharing this recipe!

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