Udon Peanut Butter Noodles Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: May 14, 2010
Excellent...I took out the chicken and chili oil (small kids) and served as a side dish with Asian style turkey burgers. Very good.
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Cooking Level: Intermediate

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Photo by SunnyByrd
Reviewed: May 11, 2010
This is really good and super easy for a weeknight dinner! I followed the recipe as written, except I doubled the recipe, used the juice from the rotisserie chicken in place of 1/2 the broth, and added a little sesame oil. Not too spicy - heat lovers may want to add crushed red pepper like my guys did, but I ate it as is and it was great. Thanks for the recipe!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Reviewed: Mar. 3, 2010
This was okay, maybe I just didnt like the overwhelming amount of peanutbutter in it. I tasted the sauce before I put it on the noodles and it was way too nutty for my taste, but it tasted a LOT better with the chicken and the noodles.
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Photo by RaeBear729

Cooking Level: Intermediate

Home Town: Toms River, New Jersey, USA
Living In: Bayville, New Jersey, USA
Photo by Jessica
Reviewed: Jan. 31, 2010
I agree it requires a little more stock. I added orange bell pepper just because I like color and had it on hand. I also drizzled a little sesame oil on the noodles before tossing them with the sauce. It was really delicious and I'll make it again. My husband loved it.
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Reviewed: Jan. 6, 2010
that's awsome!
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Reviewed: Nov. 7, 2009
Made a few changes: subbed fried tofu for chicken, fresh udon instead of dried, no peanuts or cilantro, and added a bit more peanut butter to the sauce. It was very tasty and rich.
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Reviewed: Oct. 23, 2009
DELICIOUS! I substituted sesame oil for the chile oil and used Sriracha hot chile sauce to finish for heat. The amount of sauce for the udon noodles was a little short. Next time I will make 1 1/2 times the amount of sauce.
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Displaying results 61-67 (of 67) reviews

 
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