Reviewed: Oct. 30, 2011

Delicious!! Be careful with the pepper and the lime to make sure that you have a good blend, not too hot or citrusy. Great potluck food.

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Reviewer:

DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: Sep. 19, 2011

Fantastic!!! I needed to make a cold soba salad for 25 people and this was perfect. I have made several different cold noodle dishes and this one is by far the best! I used buckwheat noodles which I thought made it better. I also added scallions. Not sure why there are peas in the picture since they are not on the ingredient list! I think it is better not to have them anyway. Quick , easy & very tasty. Several people have asked for the recipe so I will be making this again.

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Reviewer:

Piper

Reviewed: Sep. 7, 2011

What a great Asian noodle recipe! I'm Korean and I crave cold noodles in the summer time. This was perfect for my boyfriend who can't eat something too spicy. This was just right amount of spicy for my American friends too! I added a bit of Vietnamese dipping sauce to make it more exotic...turned out so refreshing!

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Reviewer:

Narae

Reviewed: Sep. 5, 2011

I can't believe how delicious this was! We made it for an easy dinner last night and ate the entire bowl. . .whoops. Serve with cold sake. If you would sprinkle this with toasted sesame seeds that would make a nice touch. I didn't have peanuts so I used chopped raw cashews from trader joe's and threw in a little sea salt to make up for the salted peanuts. The dressing was delicious and I agree with the reviewers who said this deserves 5 stars on the dressing alone, which I will be trying in other foods. Let's see, I substituted olive oil for sesame oil but I know sesame oil would be delicious. One minor change is I used a bit more oil, more like 2 tbsp., because I have very sticky soba noodles and they need more to unstick them.

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Reviewer:

EBeth0000

Reviewed: Sep. 4, 2011

This salad was very flavorful but I was not fond of the flavor combination. No one would eat these, but I think my family prefers more of the brown sugar/soy sauce/garlic flavor combinations in Asian cooking instead of the cilantro/lime/sesame oil.

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Reviewer:

In My LIfe

Cooking Level: Beginning

Reviewed: Aug. 28, 2011

Delicious. I scaled the recipe down to 6 servings, which still called for the juice of 1 lime. It was a bit too much- cut back next time. Some finely shredded cabbage and fresh edamame made a nice addition. Served with Korean cucumber salad (YUM) from Bittman's Vegetarian book.

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Reviewer:

Amy

Reviewed: Aug. 20, 2011

Delicious, exactly what I was looking. I wanted a salad, that did not have a creamy peanut butter base. Here are the changes I made, I used 1lb of cappelini, no lime zest, and 1/2 of lime juice, no cilantro. I also added diced red pepper to the pasta as well as toasted sesame seeds, chopped peanuts and grated carrots. Lastly I use about a teaspoon of "Sambal Oelek", an Asian chili paste, that gives it spice. My whole family loves this dish

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Reviewer:

AnneV

Reviewed: Aug. 1, 2011

Made this as per the recipe except I used lime juice instead of juice and zest and I used red chili paste instead of flakes cause I have a great gourmet one on hand. Was very good. Made the sauce first and let it refrigerate while I went out and got noodles. Let it all sit together for about 20 mins before serving. Was great the next two days. Added chicken the first night I did in Soy and Sweet Thai Chili sauce. Like other reviewers I added green onions and extra veggies. Could add anything to this - very nice. And I had lots of sauce night of and for leftovers although I think my store sold Soba noodles in 12oz packs, not 15oz. Only four stars because while it tasted great, I don't have the urge to make this weekly, even during this hot summer weather.

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