Very good! Used tahini in place of sesame seeds and did not add any extra red pepper, I thought it didn't need it, but DH would haev liked it. I used bean sprouts in place of the cucumber as garnish. It did come together pretty quickly even though I didn't cook and shred the chicken ahead of time. Everyone loved it! Made for PAC Fall 2012.
Very good. I used leftover spaghetti noodles. I used 2 TBS of tahini in place of toasted sesame seeds as it is what I had. We did not use the extra hot pepper flakes, it did not need it. We didn't want the spicy to overtake the flavor, we wanted to taste the sauce. We used home canned chicken, and english cucumbers.
YUM! This was very tasty, I cut the recipe in half and made as written except for decreasing the amount of hot sauce and it was still plenty zingy for us. I would probably reduce the ginger a little for my tasted, DH thought it was fine. I really enjoyed the toasted sesame seeds in the dressing and on top. We will make this one again! Made for PAC 2012
This was sensational! I subbed pickled ginger b/c that's what I had. It was spectacular!!
What a wonderful, tasty recipe! We'll definitely make it again. We replaced the sugar with agave nectar and the fresh ginger with dried, and those changes didn't detract from it at all.
I could not have picked a better recipe for record breaking triple digit temps. here in Seattle. If you are looking for a meal for a hot spell, STOP this is it!! I will make it often no matter what the weather may be, it's insanely delicious. I made as posted but left out the hot sauce and red pepper flakes (did not want any additional heat, lol). I really recommend adding the optional carrot and cucumber. I think sliced pea pods would also be a great addition. I know fresh Chinese noodles would have been better, but had to use spaghetti. Thank you Zoesmama for posting this wonderful recipe!!
These taste amazing! My husband requests them weekly! Thanks for a tasty, simple dinner.
I used to make this a lot in college (15 years ago). Easy, flavorful and healthy. I usually make with 12 ounces fettucine. I only use 1 tablespoon salt and omit the cucumber, but otherwise make as written.
I have been making this dish frequently since it appeared in the Cooks Illustrated Magazine. It is a favorite of mine and my husbands. Wonderful warm and cold (we can never wait for it to cool before having a small serving). It does make a lot and keeps well in the fridge. I am glad you shared this one!