There is an error in the recipe compared to Pioneer Woman's website. She indicates a dark, or Chinese or Asian sesame seed oil which is not the same as 'pure sesame oil". It's a much more highly flavored oil, and if you make the recipe without it you get such a difference.
I made this recipe 1/2 a dozen times for my large family, doubling it. We love the recipe as is, with the exception of eliminating the chili peppers, because my children are young. It gets 5* here! To make it a main dish, we add steamed broccoli and leftover sliced grilled chicken breast.
Myself and my 14 year old son love these noodles. I use buckwheat asian noodles. Instead of canola oil, I use extra virgin olive oil. I add julienned carrots, broccoli, and marinated chicken in an asian marinade consisting of: soy sauce, garlic, honey, ginger, & sesame oil. I always double the noodles and still I never seem to make enough before my son devours it. Definitely a favorite.
Good, if a little less flavourful than I'd like. I'd like to try adding some oyster sauce and making it with chow mein noodles.
I made this after reading the recipe in Pioneer Woman's newest cookbook and found the noodles to be less flavorful than I expected.
The recipe is quick to prepare and a nice summertime dish.
This is good, and I will make it again, but didn't have that wow factor for me. I think I would change up the oil distribution - 4 Tbs Sesame/3 Tbs canola. Maybe add a bit more hot chili oil, too, and/or red pepper flakes. I made as directed but tossed in some sesame seeds as well. I took a cue from SashasMommy and paired it with Marinated Garlic and Peppercorn Flank Steak, Marinated Garlic & Peppercorn Flank Steak along with a simple green salad w/ranch dressing. Worked very nicely together. UPDATE 1/14/11 from 3 Stars to 4. Re-distributed Sesame/Canola Oil as stated above and added Cilantro. I did look for Chinese or Sesame Seed oil as suggested below but my store didn't have it so had to use the Pure Sesame again. However, the redistribution made this much more flavorful. I paired with Bourbon Chicken, topping both off with sesame seeds. Definitely will keep this in rotation & so easy, too!
Great recipe - even with me making a lot of substitutions! * I used quinoa pasta noodles instead of regular asian style noodles. (8oz in the package instead of 12) * I didn't have rice vinegar so used balsamic instead. * I also didn't have chile oil so used 1/2 teaspoon of chile flakes. * I chose to use agave nectar instead of sugar. It turned out very well. I then tossed the noodles with fresh raw spinach and tomatoes. Made a great dish. Both my husband and I loved it!
I left out the chili oil, and added chicken and sauted bell peppers. It was great.