Reviewed: Apr. 18, 2012

This was so delicious I couldn't get enough! I added some sauteed broccoli and cabbage and it was a wonderful no meat meal. Unfortunately my husband and son don't care for asian sauces, so I will have to find creative times to make this again.

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Reviewer:

MNM6stix

Reviewed: Apr. 5, 2012

Good stuff--I halved the amount of sugar (brown, it was all I had around), and I used about 3 T of sesame oil while omitting the safflower oil altogether (seriously, 8 T = 1/2 cup of oil total for this dish? No need for that.). As per other reviewers, I added about 2 T of minced fresh ginger, and I used about 2 T of toasted sesame seeds (though their flavor got a little lost). I used this as a bed for the Korean BBQ Chicken recipe on this site, and it was quite good. Definitely will keep this in the rotation.

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Reviewer:

joshas87

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 3, 2012

Excellent recipe. I ran out of garlic, only had 4 cloves. Also used peanut oil instead of safflower and will probably cut out 1-2 T. next time. I also went easy on the chili sauce since I have little ones. And cut the sugar down to about 4 T. The whole family loved it. We will use this recipe from now on!

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Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Mar. 28, 2012

This dish was SUPER easy and very yummy! I just happened to have all of the ingredients on hand! I made the recipe almost exactly as written. The only change I made was I only used 4 cloves of garlic, 4 T of EVOO and increased the sesame oil to 4-5 T. To make it into a meal I also added sauteed broccoli, matchstick carrots, and leftover diced chicken. I hesitated when it came to using the hot sauce but decided to give it a go and it wasn't overwhelming at all, gave it just a tiny kick! My little toddlers ate it up. Will definitely make again and next time going to add some fresh ginger...YUMMMMM!!!!!!!!!!!!!

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Reviewer:

mizcox

Cooking Level: Intermediate

Home Town: Forsyth, Missouri, USA

Reviewed: Mar. 20, 2012

Love this my Sister in Law has me addicted to it. I find half the vinegar is perfect

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Reviewer:

kbondy

Reviewed: Mar. 18, 2012

Excellent! I added cooked chicken breast pieces and cooked broccoli, and my whole family enjoyed a wonderful meal! Definitely worth all 5 stars, in our house! :)

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Reviewer:

Joan Biese

Cooking Level: Expert

Home Town: Hortonville, Wisconsin, USA

Living In: Seymour, Wisconsin, USA

Reviewed: Mar. 9, 2012

I substituted olive oil for the safflower oil. I changed the 1 teaspoon sesame seeds to 2 Tablespoons. Easy recipe that is good alone but would also be tasty with shrimp or chicken for a one-dish meal.

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Reviewer:

Kym's Kitchen

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

Excellent. Made it to go with Kung Pao Chicken. Used Barilla Linguini Fini. Perfect.

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Reviewer:

NormaLee

Cooking Level: Expert

Reviewed: Feb. 28, 2012

These noodles are delicious! I only made a couple of slight changes-I didn't have any safflower oil-I used a total of 4 Tablespoons of oil-3 TBSP of sesame and 1 TBSP of olive oil. I also decreased the sugar to 5 TBSP and used a bit more chili sauce (we like it spicy here!). The sauce was so yummy-the perfect balance of flavors. I added some cooked chicken and red bell pepper after the noodles had a chance to marry with the sauce for about 10 minutes. The whole family asked to have this again!

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Reviewer:

VTmom

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

I didn't think I would like these but they turned out great. I made some changes based on other reviews such as cutting the oil, adding veggies, thickened with a tsp cornstarch dissovled in 3/4 c chicken broth, then mixed noodles and sauce together and cooked over high heat stirring frequently. Yum!

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