Reviewed: Sep. 15, 2009

Great flavors! I added some cucumber and it tasted so light and fresh. I love this recipe for the summer. I think any type of shredded veggies would be great too. I would just add the sauce when you are ready to eat. It tasted really heavy when it was marinaded longer.

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Reviewer:

sweetbeet

Cooking Level: Beginning

Reviewed: Sep. 1, 2009

I made it precisely as directed and it was so salty I had to throw it out. I think I'll make it again, but I will cut the soy sauce in half and use lite tamari. The basic idea and combination of ingredients is good. The soba is really yummy. I can see using almost any shredded veggies - carrots, slivered shiitakes, peppers, summer squash, pea pods, broccoli slaw, cabbage...

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Reviewer:

amhoskinson

Cooking Level: Expert

Reviewed: Aug. 26, 2009

Excellent! I made the recipe exactly as written, except I used thin spaghetti noodles instead of soba noodles. It was delicious... great feedback from my husband and a friend that joined us for lunch.

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Reviewer:

Waterdog

Cooking Level: Intermediate

Home Town: Aberdeen, Washington, USA

Living In: Montesano, Washington, USA

Reviewed: Aug. 6, 2009

This is an excellent salad!!! We love it. I used sesame seeds instead of peanuts. Keep the carrots and cilantro. They add color and crunch. I only had 13 oz soba instead of the 15, but it was perfect. A nice zingy salad for summer.

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Reviewer:

Maile

Reviewed: Jul. 30, 2009

yummy yummy yummy. I also was out of soba, so I used whole wheat angel hair instead. Still good. I used extra lime and cilantro. I also added tofu cubes and reconstituted dried mushrooms. The tofu gives a lovely creaminess. I might add extra peanuts, as they sort of disappeared in the salad.

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Reviewer:

Miggs

Reviewed: Jul. 20, 2009

Love this recipe! So easy to put together and it only gets better with time! I added some fresh grated ginger and sugar snap peas and left out the peanuts. Great way to add these healthy buckwheat noodles to your diet!

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Reviewer:

CBECKER

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Carrollton, Texas, USA

Reviewed: Jun. 23, 2009

We really liked this recipe, but I did make a few changes. I used ramen noodles instead of soba and omitted the cilantro because we don't like it. I didn't have any limes, so I omitted the lime zest and substituted 2 tablespoons of bottled lime juice instead. And I reduced the red pepper flakes to 1 teaspoon, which was definitely spicy enough for us. It certainly would have had more flavor with the ingredients I omitted, so this is a good dish for a person who likes spicy food.

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Reviewer:

KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

Reviewed: Jun. 17, 2009

Loved this. I added diced cucumbers for extra crunch. The perfect dish to take to a pot-luck or bbq.

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Reviewer:

jlw0403

Reviewed: May 25, 2009

This sounded so good but turned out awful - others said it was ok but no one had seconds. Out of 6 of us not one person said they would make it. Too much bulk and not enough liquid in the dressing. Nice heat level but all I could taste was cilantro.....

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