I love this recipe, and it is so easy. I have found it is better after it has time to rest so I make it a few hours ahead and put it in the fridge for a while so the flavors have time to marry. I share it with everyone I know.
Way, way to much sugar. You don't need that much. Will never use this
Yum! Lots of flavor. I toasted the sesame seeds and loved the texture and flavor they added. After reading some of the reviews, I decided to prepare the recipe a couple hours before serving and would do that again and, I'll use less oil next time as well. Thanks for sharing the recipe, we really enjoyed it.
This was a big hit at our house. I tweaked the recipe a bit... only 3 Tbs of sugar, and I used full fat coconut milk in place of the safflower oil. I also ended up using 1 tsp of cornstarch for the sauce, as I found it to be too runny. Served with rice noodles, stir fried peppers, onions and snap peas, and chicken breast.
I made this when we had another couple over for dinner. She is a vegetarian. Everyone loved this recipe. My husband ate all the leftovers the next day. I thought such a simple recipe wouldn't have as much flavor as it did. Will make it often.
I have made this twice now, and have mixed feelings about the recipe. The first time, I used penne and I accidentally undercooked the pasta (not the recipe's fault of course). I thought the flavor of the sauce was good, but it was too runny. The second time I used the linguine. Since I remembered the runny texture, I was careful to cook the sauce exactly as directed. It was still runny, so I put the pasta back over the heat after adding the sauce until the texture was more acceptable. I found it very oily also, and the onions were too much. I did halve the recipe both times which might have affected my results.
Pretty good. I use vegetable oil rather than safflower oil.
easy and delicious. of course, my safflower oil was spoiled, so i had to do with just vegetable oil, but it was still great. all the flavors mixed well and i did add ginger just for the heck of it. thanks for a keeper
DH and I both agree with you, these are the best sesame noodles we've had too. I followed the recipe as posted, and allowed a few hours standing time for the flavors to marry. Thanks for a Keeper!
I made these to go with Japanese ribs and it was a great combination of flavors. Being a lover of Asian food this is a big hit at my house! Thanks!