22 Reviews

We absolutely loved this recipe! I made it as written exactly, using a 9.5 oz. package Udon noodles. I tasted it and decided it didn't have enough sauce for me, so quickly made another batch of sauce. It was perfect! I will be making this often! WI Cheesehead, thanks for another great recipe!

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Rose is Rose August 20, 2015

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.

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I'mPat December 26, 2013

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!

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FoodBooksSangria August 10, 2013

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!!

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Mindelicious July 29, 2010

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.

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Andrea K. June 04, 2010

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.

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VeggieDonna April 25, 2010

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.

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eatrealfood March 05, 2010

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.

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duonyte February 03, 2010

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.

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NurseAmbre January 20, 2010
Sesame Noodles With Napa Cabbage