Reviewed: Mar. 24, 2013

Really liked this recipe. I like spicy and did not find it too spicy at all. Have made it three times already!

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Reviewer:

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Reviewed: Feb. 18, 2013

I love this recipe. I made it just like it says and everyone loved it. I made one with chicken and the other with shrimp....ppl gobbled it up. I will be making this again but I want to turn up the spicy factor a little.

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Reviewer:

Michael Rucker

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Jan. 20, 2013

I made this for my family, I omitted the curry powder, but everyone loved it! Keep asking me to make it again.

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Reviewer:

Lenore

Reviewed: Nov. 12, 2012

GAHHHH SO GOOD! As everyone says, take the chili's downa notch. I love spicy food, and this amount even made me tear up a bit. BUT SO GOOD!

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Reviewer:

Jade

Reviewed: Aug. 1, 2012

Hey, I have a few suggestions for anyone trying this out: With the red pepper flakes, don't use a heaping teaspoon, it will be too much. It will over take the flavor. You can use any meat you would like... Just make sure you cut it thin, if you use fish or shrimp use due care. A Soy ginger salad dressing can take the place of those two ingredients. I have made this recipe several time using Spaghetti Squash, it is a fantastic alternative to the egg noodles, I actually prefer it. I hope these suggestions help... I would also recommend using crunchy peanut butter! Enjoy!

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Reviewer:

CooksWithClass

Cooking Level: Intermediate

Home Town: Labrador City, Newfoundland, Canada

Living In: St. John's, Newfoundland, Canada

Reviewed: Jun. 12, 2012

I enjoyed preparing this dish, but found it too rich and thick for my liking. It was difficult getting the cooked noodles incorporated into the dish. I did like the spiciness of it, and love the curry! If I made this again I would decrease the peanut butter to a tablespoon or so, and use a thicker, sturdier noodle & perhps some chicken broth for more liquid. Sincere thanks for sharing your recipe with AR.

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Apr. 18, 2012

This receipe was delicious! The flavor was absolutely spot on! I would recommend to reduce the amount of red pepper unless you have a really high tolerance for spicy food. I made this receipe with a few modifications. I used regular egg noodles instead of chinese egg noodles and vegetable oil instead of peanut oil. I used 1 TBSP of ground ginger and ground red pepper instead of pepper flakes. Instead of carrots, water chestnuts and mushrooms, I used 1/2 a bag of frozen stir-fry vegetables. Will definately make again!

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Reviewer:

ValleyLily

Reviewed: Nov. 10, 2011

Great recipe! It was a bit too spicy, so you can reduce the red pepper flakes. I think 1/2 teaspoon is probably enough. I cooked this for a work potluck and everyone loved it. I made a vegan version though with no chicken and more soy sauce, instead of using oyster sauce.

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Reviewer:

jennifertse10

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Alameda, California, USA

Reviewed: Sep. 28, 2009

Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spice! We will make it again but for us we'll probably cut the red pepper flakes in half.

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16 users found this review helpful