Reviewed: Nov. 2, 2009

YUMMMY! My guys loved this and the 5 year old said that I need to make it the next time his aunts are over. The recipe is great as is, but the guys thought it would be ever better with a little peanut butter. So, we tried and sure enough, it's awesome with a little PEANUT BUTTER. I think I may add 1/3 as the sauce is thickening next time.

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KMMCGR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Oct. 30, 2009

This was ok but kind of one dimensional. I would use fresh garlic and ginger if I were to make this again. Too many veggies to actually stir fry at once. You really need to cook them in batches, otherwise, you're steaming them. The kids did like this, but really liked the incredibly sweet pasta most. I would also suggest adding fresh hot chilies instead of flakes. Siracha was a good addition for those who like it spicier.

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rob s

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Downingtown, Pennsylvania, USA

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Reviewed: Oct. 25, 2009

This was so tasty! Next time though, I will use less sesame oil, but nothing else will change! Great recipe!

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jenjen

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Reviewed: Oct. 23, 2009

Not bad. Flavor was good but i could taste/feel the oil on my lips while eating this. Next time i think i will reduce the oil or elimnate it all together. I used fresh canton noodles to keep it more authentic.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 10, 2009

So-so. Not great but not bad. It was fun to try though!

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Jun. 29, 2009

This woulda been perfect with a little less sesame oil. A little too much for me. I did use spicy chili sauce (we love spice) and I also used whole wheat spaghetti (all I had).

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Jun. 28, 2009

Definitely not a 5 star recipe. I served it for a small dinner party and everyone thought it was just mediocre. The pasta is the only part that had a nice flavoring to it. I would make it again, but it will call for some changes.

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Reese

Cooking Level: Expert

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Reviewed: Jun. 5, 2009

I joined a CSA this year and didn't know what to do with nappa cabbage and found this recipe. Awesome, just awesome. I substituted chicken breast. Just a nice heat...just as is. If you really like heat...add more cracked red pepper to the saute. I also used whole wheat angel hair pasta. It does make enough for 6...so cut back if you are cooking for less. Thanks "thriftybob".... I'm sharing this with my CSA!!

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Kathe

Cooking Level: Intermediate

Home Town: Petersburg, Virginia, USA

Living In: Harrisonburg, Virginia, USA

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Reviewed: May 13, 2009

Followed recipe exactly & loved it. Next time will add heat (didn't think this was spicy at all) & more veggies.

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katswirlz

Home Town: Southgate, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: May 10, 2009

This just sounds good but, not having a piece of pork in the house forced me to use chicken tenders which were already thawed. Simply put, outstanding. Loved the sauce; just right!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: May 9, 2009

Great idea! I've used sweet chili sauce for years without really thinking of using it for stir-fry (doh!). I cut back on the red bell pepper and onion, and used pork tenderloin because I had some. I also used thin spaghetti because I prefer the texture to rice noodles, and added sesame oil to the mix. This was delicious and super easy - I'll definitely do it again. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 26, 2009

Excellent recipe. Everyone including the mild tongues loved it! I used rice noodles and did not change anything in the recipe. I chopped everything the night before and keep the onion and cabbage separate.

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RUBARBARA

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Reviewed: Apr. 4, 2009

Made this awhile back, but wasn't a "rater" at that time. Anyhoot, this is sooo good. Ofcourse a cook is going to make seasoning adjustment to meet their taste, but the ONLY major change I would make next time (and there definately will be a next time) is using regular cabbage, opposed to napa cabbage, as the napa cabbage was a little too wilty for me. Thank u, love this stir fry!!

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heyvee

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Mar. 15, 2009

excellant!

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LAWGODESSS

Cooking Level: Intermediate

Home Town: Colonial Heights, Virginia, USA

Living In: Prince George, Virginia, USA

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Reviewed: Feb. 3, 2009

I was looking for a recipe to use some pork tenderloin strips I had in the freezer. I hit the jackpot. I took this over to a casual family dinner and they said it was the best stir fry they had ever had. The only thing I ommitted was the ginger because I don't like it, and I put a few more carrots and only 2 red peppers but followed exactly otherwise. I used the Chinese noodles but a thin spaghetti would also work fine. Very very good. Thank you.

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Kathy N

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Reviewed: Jan. 27, 2009

Loved this receipe, had to use flank steak instead of pork. I thought the vegetabes and meat mixture was bland, but boy o boy, mixed in with the noodles the taste was outstanding. The vegetables and meat took away some of the heat from the noodles. If you can stand it, the dressed noodles are good by themselves too.

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