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I made this using 3oz of Udon noodles and the DM and DS thoroughly enjoyed gobbling up the lot, thank you WIU Cheesehead made for Name that Ingredient tag game.
Delicious! This recipe yields a big bang for the minimal effort required. I'm a noodle freak, and I loved this one. My only complaint is that 10 ounces of noodles isn't nearly enough. I now use a pound of spaghetti noodles and increase the rest of the ingredients by roughly 2/3rds. Otherwise, I make it exactly as written unless I have some other veggies I want to throw in. I can see how this one would be good served cold, but I'd have to have leftovers to be able to verify that!
This made a very good dinner for the DH!! We actually used ramen noodles (!! -minus the sodium packet) and they turned out well - super quick this way!! Not sure where all the sodium went (the nutrition says its pretty high) cause it still needed a bit more. We used a little extra red pepper as well. Thanks so much for a great recipe!!
I really liked the sauce. It does look thick to begin with, but works once mixed with the noodles. I used almost an entire head of cabbage. I think adding additional veggies like carrots, onions, etc. would be good as well.
Excellent! I skipped the sugar and added frozen peas to the cabbage before pouring the noodles. Served with roasted seitan and marinated broccoli and carrrots. The vinegar was a nice offset to the peanut flavors.
Veg Times recipes never fail me, and this time was no exception. I really don't like raw or boiled cabbage, so I lightly sauteed mine first, instead of just pouring boiling water over it. The sauce seemed a tad thick after whisking it all together, but when you add the hot noodles to it, it thins out and coats them nicely...so don't be tempted to thin it out. I did have Braggs on hand, but anyway decided this time to go with the low-sodium soy sauce. The original recipe on the Veg Times site, with the identical ingredients and number of servings lists 553mg sodium per serving, whereas Zaar shows up 1823mg. Am a bit confused about that huge disparity.
I made about half the recipe for my dinner tonight. Used udon noodles. I would use mirin instead of sherry (love sherry, but not so much in Asian type dishes) and would reduce the sugar next time. I also added a little chicken broth to thin out the sauce a bit. I used a bit extra cabbage (used Savoy instead of napa, simply because I had forgotten to buy it). I think I'll especially appreciate this recipe in summer, when the house heats up.
DH and kids hated it. I thought it was OK. Better warmed up than when it was freshly made. Sorry, but I won't be making this again.
Very good recipe. I didn't have any mirin or sherry so I just put a bit more rice vinegar....maybe a 5 star if I had the right ingredients. I was surprised how much the Napa wilted just by pouring the boiled noodles over it - was afraid it would be too crunchy for me.