Reviewed: Feb. 17, 2012

i was too lazy to go to the store to by Soba, so use Udon noodles instead. Added Carrots, snow peas, red pepper and it was absolutely lovely as a vegetarian meal. Thank you!

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Reviewer:

CarissaD

Reviewed: Jan. 17, 2012

I didn't think it had much flavor. I won't be using it again.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Oct. 21, 2011

Substituted balsamic with rice wine vinegar and added fresh ginger. Doubled the amount of sugar. Used frozen stir-fry mix instead of broccoli and added frozen edename for protein. Stir fried the veggies in sesame oil and garlic before adding the soba and sauce. Served it hot.

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Reviewer:

Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

Reviewed: Oct. 13, 2011

I followed the suggestion from other reviewers of doubling the sauce, fewer sesame seeds, and adding some other veggies (mushrooms and peppers). Yum!

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Reviewer:

Judy

Reviewed: Sep. 11, 2011

Cook your sesame seeds in a dry skillet where you can watch and stir them. Much more control. This recipe only needs about 1/4 cup of seeds. I found the whole recipe way too bland and flavorless.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Aug. 5, 2011

Way too many sesame seeds! Other than that, it was ok.

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Reviewer:

MEME

Cooking Level: Intermediate

Reviewed: Jul. 14, 2011

like the dressing

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Reviewer:

crazycatlady

Reviewed: Jun. 26, 2011

Use rice vinegar instead of balsamic, brown sugar instead of white. Use 2 tbs of sesame seeds instead. blanch veggies for a few minutes.

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Reviewer:

Lisa

Reviewed: Jun. 23, 2011

We made some substitutions as others have recommended (brown sugar instead of white, and rice vinegar instead of balsamic), and we added blanched snow peas, red pepper, and green beans. With these additions, I thought this made a really nice accompaniment to our main dish (orange ginger tofu from this site). We did not, however, save the leftovers since neither my husband or I thought this would be good on it's own the next day. It was also a bit pricey - the sesame seeds alone (which we cut back on per others' suggestions) were over $7. Considering that, and the fact that the children wouldn't touch it, we will not likely make this one again.

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Reviewer:

SuzanneT

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Jun. 21, 2011

Very good versatile recipe. I doubled the sauce ingredients, using seasoned rice vinegar, 1/2 brown sugar, and about 3 Tablespoons sesame seeds. Whole wheat linguine was the pasta I had available and that worked very well. I stir fried half a small onion, and for veggies I used a frozen stir-fry mix, which I cooked lightly, since I was out of broccoli. I might try marinating some tofu in the dressing first. next time I try it. Thanks for a tasty recipe, Jessica!

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