Delicious! I only used 8 oz. of whole wheat pasta and doubled the napa cabbage amount (trying to cut down on carbs) and I used about 3/4 teaspoon hot pepper flakes - it was spicy enough for our tastes. Everything else I left according to the recipe and it turned out great. Thanks for posting!
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Absolutely incredible!! I can't recommend this recipe enough. Has a nice bite to it.
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This was outstanding! Made without the meat as a side dish and it's my new favorite pasta salad!
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This dish was absolutely delicious. In the end I didn't really make any changes at all, which is very unusual for me! I did use a 16 oz bag of coleslaw mix instead of shredding cabbage and carrots. I also started out the dressing with less crushed red pepper and chile sauce because of course you can't take it back out if it's too spicy. But after tasting the dressing I decided it could use exactly the amount the recipe called for. I pan seared some shrimp to add to the salad but it would be great just by itself as well. I am going to take this to a company BBQ this weekend and it is on next week's menu as well, this time with grilled chicken.
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This is one of my most used Zaar recipes. It's very refreshing and healthy! I usually leave out the hot sauce, I get enough kick from the red chile flakes. I just realized that I have left out the bell pepper every single time I have made it on accident! Oops. I have made it with chicken and shrimp. I have also used spaghetti noodles or rice noodles and it's great both ways! Definitely more filling with the spaghetti noodles, and a little lighter will rice/glass noodles. Thanks for sharing!
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De-freakin'-licious. I took previous raters advide and doubled the cabbage, but DANG, this was good!
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So good! I used chicken, bow ties and 2 1/2 cups slaw mix, no peppers or cilanto, and it was still fantastic. Quick easy meal. I will make this a lot. Thanks for sharing.
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Yum! No changes, no suggestions...can't improve on perfection! Made a delicious lunch for the two of us and there are NO leftovers. We ate it all! Used shrimp as the meat and just cooked them the last few minutes of boiling the pasta. Too easy and too good to not repeat often!
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I served this to a vegetarian guest, and we both liked it a lot. Next time, though, I'll make a few changes. First of all, it was too salty, so I'll substitutue about 2 Tbs. lime juice for a like amount of the soy sauce. Also, I'd boost the proportion of vegies relative to noodles (though to be fair, I may have used more noodles than called for to start with). I might also try adding a small amount of peanut butter and brrown sugar to the dressing. (I love peanutty Asian stuff!) 4 stars for now, but I'll update my review if I make it again and like it even more!
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I feel like I may be the only one, but I was confused about how to prepare this. Were the vegetables to be mixed in raw or cooked? Well, I decided to saute them lightly. I doubled the amount of cabbage, then added some bok choy too. The whole dish was good, and the heat of the dish was perfect for my taste, but the sesame oil and cilantro were overwhelming. I will make this dish again, but I think next time I'll adjust the amounts to my liking, and I'll also make the vinaigrette the night before to let the flavors marinade.
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This was good, but probably won't make again! My DH rated it a 5/10. I liked the crunchiness of the veggies, but the dressing seemed to be missing something. Thanks for sharing!! :O)
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I love the dressing for this salad. I make it with clear rice noodles and no meat to serve it with duck. It's so flavorful, fresh and satisfying.
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We loved this salad. I didn't have any meat around, so made it without. Also, I used a chili-garlic hot sauce instead of the sriracha, just because that's what I had on hand. I'm not sure how much pasta I actually used ... probably not the full amount ... but we finished off the whole lot between the 3 of us!
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I have made this recipe twice now and have been very please both times! The first time I made it for lunch with colleagues, it was a huge hit! I will admit that after mixing it up I added more vegetables and some sesame seeds. The second time I decided to mix the dressing so that I could make smaller portions for lunch. Since the recipe is so flexible I decided to try udon noodles (they were perfect), left over grilled chicken, and whatever vegetables I had on hand. I loved my lunch today! If I were to make the full recipe again I would cut the pasta in half (and probably use the udon nooldes) and double the cabbage, red pepper, and carrots. In addition I would add snow peas or sugar snap peas and sesame seeds. I absolutely love how flexible this recipe can be and that the dressing can be made in advance! Thanks for sharing this recipe!
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This was absolutely wonderful--we had it without the pasta; just lots of cabbage and the dressing was terrific. When I served it as a side dish, my husband immediately asked 'where's the chicken in this?' but after a two bites, he was hooked! I could eat this salad every day; thanks for a delicious recipe, Miss Annie!
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So little oil and so much flavor!! I used whole wheat pasta, extra pepper flakes, and got rave reviews from my friends!
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Excellent Asian flavored noodle salad. I ended up using 3/4 teaspoon red pepper flakes and that was just right for me. A perfect, filling, healthy lunch. Thanks.
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