Reviewed: Apr. 28, 2013

It was so salty it was not edible. I followed the recipe. I was excited to try it.

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Reviewer:

Karen A.

Cooking Level: Expert

Reviewed: Jan. 17, 2013

very good I cooked the vegetables before adding to the salad

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Oct. 11, 2012

Just finished making this and it's wonderful. I doubled the sauce part and couldn't imagine it being made with less. Also, I used spaghetti instead of the noodles because that's what I had on hand. Try it; it's addicting.

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Reviewer:

lslinder

Reviewed: Aug. 24, 2012

Great recipe - could have easily have been bought from a restaurant. Very easy to make too.

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Reviewer:

Seattle2Sydney

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Aug. 17, 2012

Great salad. I will be making this again and again. I served with the asian lettice wraps from this site. Yum.

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Reviewer:

Jessieo27

Reviewed: Jul. 30, 2012

This salad is very good. I doubled the sauce recipe. I omitted the salt since salt in addition to soy sauce seemed excessive. I subbed sriracha sauce for crushed red pepper. Will make again. Thanks tyansia :)

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Reviewer:

AllieGeekPi

Cooking Level: Expert

Reviewed: Jul. 24, 2012

i've wanted to make this for so long, i finally did it!!! I do not regret it!! this was very easy and so tasty!!!

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Reviewer:

etjones15

Reviewed: Jul. 14, 2012

Excellent. Really enjoyed this recipe tonight. I didn't have a few things I needed so I substituted the Chinese Noodles for Whole Wheat Fettuccine and Kosher Salt for 1/2 tsp of reg salt, and I cut back a bit on the Crushed Red Pepper flakes as well. Still quite nice with a summer meal.

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Reviewer:

cork1035

Reviewed: Jul. 10, 2012

I love toasted sesame oil, but this seemed like way too much. So I added a bit at a time until it was just the way I like it. I added an extra squirt of lime juice cause it was just a little too sweet for me.

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