By Chef Kate on September 16, 2005
Photo by Prose
Photo by Prose
"A lovely side dish, or, with the addition of some shrimps or Chinese roast pork slices, a great lunch. You'll have some extra dressing--but it won't go to waste."
Serving Size: 1 (193 g)
Servings Per Recipe: 4
"I am updating this review.This recipe was outside my normal recipe choices, and I was looking forward to making it. I did not warn DH in advance that it was a little spicy....it has the kind of heat that sneaks up on you. He took several bites before the spice hit...lol. As written in the recipe intro, the recipe will make more chili-orange sauce than needed. It makes a LOT of extra. Recipe makes almost a quart of sauce, and only about 1/4 cup is needed for the noodles. So, if you were to make this, you could cut way back on the sauce and still have plenty. My update: I keep all my extra sauce in the fridge, and can very quickly put this dish together for lunch, which I do quite regularly....that certainly was a lot of sauce...still working my way through it all. The more times I eat this, the more I like it!"
"I scaled this recpe down to two servings, and scaled the dressing/sauce even further (using 1/4 cup or the chili oil, soy sauce and vinegar each, 1/4 cup sugar and the zest of 1 orange). Instead of bean sprouts, I used finely-julienned cucumber. Loved the spicy-zesty-freshness of simple to put together recipe."
"The sauce is *outstanding* -- although you do have to be a bit careful, even if you like hot food like we do. I think I'll play with the ingredients a little next time: cut down on the noodles and add more veggies to make it more of a balanced meal. By the way, we added some store-bought cooked shrimp which made for a delicious supper! Thanks for posting."
"Wow, this sure is something to write home about! I divided the sauce recipe by 8 and got about the right amount with no left overs."
"Delicious, very addicting... the more I ate, the more I liked it. I only made a third of the sauce & tripled the veggies. I will definitely be making this again & again, maybe with tofu or shrimp added. I didn't think it was too hot but I like pretty spicy food. Also, I did not add any salt since soy sauce is loaded with salt."
"What a wonderful sauce!! I cut the recipe waay back. I did add some garlic, onion, the juice of one orange, and a touch of sesame oil to the sauce. I also used rice vinegar which I use in many Chinese recipes. This is great cold and also heated which thickens up nicely for orange chicken. Next time I will make the entire amount and leave it in the fridge for future meals. Thx!!"
"This was a HUGE HIT at a potluck! Lots of people asked for the recipe. I increased the veggies and decreased the sauce ingredients (down to 1/3 of the amount called for). Also, I used canola oil and added a couple of big spoonfuls of chili sauce since I did not have chili oil on hand. I used whole-wheat spaghetti for the noodles. It was easy to make, delicious, and leftovers were really good with some grilled tofu cubes. Made for Veg*an Swap."
"Good tasting noodles. Though we did enjoy this, A couple of us thought it was a little spicier than we thought. Still, we did enjoy this, and the noodles were FANTASTIC!! We did enjoy the carrots, and scallions on these. Made for 1-2-3 hits."
"too odd(bad) tasting for us,+tons too much sauce"