21 Reviews

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.

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jdgonzalez4 October 30, 2008

Way, way to much sugar. You don't need that much. Will never use this
recipe again.

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jmp7newyork February 06, 2013

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.

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Lucky in Bayview December 23, 2012

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.

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GertieGirl May 16, 2011

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.

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pammiller333 October 02, 2010

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.

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evewitch April 07, 2010

Pretty good. I use vegetable oil rather than safflower oil.

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cuppycakes September 10, 2009

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

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mkandula April 01, 2009

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!

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lynnski / LA March 31, 2009

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!

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LouLouIzSpoiled February 07, 2009
Spicy Sesame Noodles