2 Reviews

I made this for dinner tonight and we quite enjoyed it, apart from the fact that my husband complained about it having carrots in it! I found 8 oz. of sliced mushrooms was sufficient to make this recipe, as well as only using half the package of Chinese noodles. I also found it is better to precook the noodles as they initially were quite hard when I went to taste if the dish was ready to serve. I added some water to the dish and let it cook a bit longer so that the noodles would soften more. After that, it was great. I have enough left over for a second meal.

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Irmgard October 25, 2009

Made for one great supper. Wonderfully garlicky, adding the mushrooms,carrots and red pepper along with noodles made for a one dish meal - one of those recipes that that begs for repeats. Used the optional red pepper sauce. Other than not having bean sprouts to top on hand I made as posted and looking to make again - soon. Thank you for an evening meal that was both easy and super good.

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Gerry March 28, 2009
Hoisin Beef Noodles