Reviewed: May 19, 2012

For my first udon noodle recipe this was pretty tasty. I increased the number of noodles by a few ounces because that was the package size they had. The sauce turned out very good. However, the red bell pepper should probably just be chopped; I told my helping fiance 'thinly sliced' and though they were thin, the resulting pieces were a little awkward to eat with noodles. I didn't have fresh cilantro so I had to use dried. Also, I used chunky PB instead of add peanuts, but if you already have some peanuts on hand they'd probably make for better texture variety. I will make this again but probably not for a while. I used 3 chicken breasts (shredded) instead of a rotisserie but still ended up with so much leftover. Next time I will try to stick more closely to the 9oz of noodles.

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Reviewer:

Jamie C.

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Cooking Level: Intermediate

Home Town: Englewood, Florida, USA

Living In: Lafayette, Colorado, USA

Reviewed: May 10, 2012

This is very good. I only gave it 4 stars because I thought it could use a little more sauce. It is super easy to make and instead of chicken, I used prawns in this recipe and added some snow peas. The shrimp really made it a nice meal. It was almost a little better the next day reheated. It is very good, but could use a little bit more sauce. I will make this again for sure.

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Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: May 8, 2012

Delish!

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Reviewer:

MLEGER

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Apr. 6, 2012

oh wow - 5 stars for taste and ease. I made more sauce, though, and instead of red peppers I had green so I used that and first sauteed it in some butter/olive oil and more minced garlic. Instead of the chili oil I just used canola. I also used 1/4 tsp ground ginger. And instead of the udon I had spaghetti noodles so I just made those. I did not use peanuts or cilantro and I tossed the green onions in the noodles after everything else was mixed. This was soooooo delicious and easy.

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Reviewer:

melodee

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

A touch salty for our palette so next time I'm going to use water instead of chicken stock, and will probably up the peanut butter a little. I didn't have low sodium soy - that usually helps a lot. I used tofu instead of chicken and pan fried it first, added red peppers just at the end for a minute, then added noodles and sauce. (Stupid supermarket didn't have udon, so I used whole grain fettucine.) Delish!!

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

careful recipe can go salty if you use soy sauce and chicken broth that is NOT low sodium... make sure you use LOW soduim stock

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Reviewer:

Contessa Diva

Reviewed: Jan. 19, 2012

Delicious even without the red pepper which I didn't have on hand. Sauce is perfect. And I used chicken tenders that I sauted first. Thanks for this tasty gem.

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Reviewer:

Terri P.

Reviewed: Jan. 17, 2012

perfect. I added 1 tbsp of corn starch to the sauce to thicken it a bit. I will be making this again

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Reviewer:

NANUQ2003

Reviewed: Jan. 15, 2012

This was very good. The amount of sauce was the right amount! I skipped the oil and used sriracha instead. I added a little cornstarch to thicken the sauce a bit.

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Reviewer:

lauren

Cooking Level: Expert

Living In: Concord, Massachusetts, USA

Reviewed: Jan. 8, 2012

I made a variation of this as a side dish, which included just the noodles and sauce topped with green onions and sesame sticks--no chicken or peppers. It was really good and the perfect side dish to "Sesame Crusted Mahi Mahi with Ginger Butter Sauce". It was almost too spicy for me; I know it would've been too hot for others. I'll make it again, I'll just use slightly less chili oil.

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