By Kittencalskitchen on June 08, 2006
Photo by GlamAtomic
Photo by GlamAtomic
"This is great either hot, warm or even cold, so you can make ahead and chill then take to work or a picnic! dark sesame oil only for this and refrigerate your sesame oil after opening, adjust all amounts to taste. To make this into a main meal add in some cooked shrimp or chicken. You will LOVE the pasta dish!"
Serving Size: 1 (302 g)
Servings Per Recipe: 6
"I adore this dish! I've made it so many times that I can't believe I haven't reviewed it sooner! I prefer to eat mine cold the next day, and allow it to chill in the fridge overnight. Also, I add more Sesame Seeds than required, and serve it with Honey Roasted Peanuts for a bit of texture. I also add extra vegetables, whatever I have on hand. This recipe is so versatile, and one that you will want to make over and over again!"
"I made this with some substitutions.. Truvia for honey, green bell pepper for red and broccoli for the corn and peas. Also used udon noodles. Everything else I had on hand. This was a very nice noodle salad! I love those sweet spicy peanut butter'y type noodle salads but there is so much sugar in them and I'm trying to lose some weight. This satisfied my craving for a cold noodle salad without all the sugar I'm trying to avoid. Thank you for sharing your recipes! :)"
"I won't rate because I changed the recipe. I added peanut butter to the sauce. Before this addition, I thought the sauce tasted a little too much like vinegar. I added a little extra honey, soy sauce, and sesame oil, and I used sweet chili sauce. It turned out very good though. Next time I will just add less vinegar to the sauce. It has potential though. I also used broccoli slaw and half of a red bell pepper that I had on hand."
"My whole family loved this! I used a different kind of Asian chili sauce and added garlic, so it ended up much spicier than I thought it would. But it was still amazing! I stir fried it with some frozen broccoli and peas; I intend on using carrots/other veggies next time and adding chicken. Thanks so much for this! Definitely a new fave!"
"I'm so happy! This is so similar to a recipe I used to make frequently. In one of our moves, I lost the recipe, and never could quite get it right. This recipe (until the addition of vegetables) is it! My DH was so happy, the kids and I loved it, too. I'll try it with the corn, water chestnuts, etc. If you don't have those thing on hand, don't let it stop you from making this. Deeeeeelicious!"
"5 Stars and then some! DH, the picky eater, gave it a "two thumbs up"! Used snap peas instead of frozen peas and left out the baby corn (didn't have on hand). Thanks for sharing."
"I made this for lunch today and we loved it! I cut up some leftover teriyaki pork chops from last night's dinner to throw in and it worked wonderfully. I used Chinese noodles, about 1/2 cup rice wine vinegar, left out the baby corn, and didn't bother to cook the frozen peas. I stir fried it all quickly together and served it hot. I love the spice from the chili-garlic sauce. Thanks for posting a keeper that is great for using up leftovers, too!"
"The sauce for the noodles was amazing. I used 1 tbsp sesame oil, added a dash of Chinese 5 spice powder and garlic, omitted the chili-garlic sauce, and used a little less vinegar. Other than I prepared and drained the noodles as stated, and added the sauce. I made my own vegetable stir fry, adding some of our favorite veggies to the mix (broccoli, onion, mushrooms, napa cabbage, and carrots). I seasoned the veggies with some of the same sauce ingredients to taste. When the vegetables were crisp tender I removed them from the heat and stirred them into the noodles. Sprinkled with some cashews and got rave reviews from everyone! Delicious!"
"This was the first online recipe that I chose to make. I thought it was very good. My husband liked it too. It has an Asian taste that already prepared Asian foods have only it is fresh from your own kitchen. I thought it was even better the next day leftover. I made it a second time only used 1/2 cup rice wine vinegar and 1/4 cup honey. Also I used two lg pastic containers and poured the noodles from one to the other several times to coat the noodles thoroughly because the sauce is pretty runny. For the vegetables I used 2 bags of Birdseye Steamfresh boccoli, carrots, sugar snap peas and water chestnuts. This is quick and easy - great Asian flavor."
"This is really good. I had it for lunch today. I used whole wheat spaghetti as did a previous reviewer. I found Asian Chili Garlic Sauce in an Asian market. I used the sesame seeds as the final garnish."
"Very, very tasty! I made this with whole wheat spaghetti and used frozen baby corn instead of canned, which I added to the pot of cooking spaghetti, along with the frozen peas, 2 minutes before the spaghetti was done. I omitted the water chestnuts as I'm not too crazy about them and since I wasn't able to locate any Asian chili-garlic sauce, I used regular chili sauce. We had this for supper warm with stir-fried chicken strips and I have brought some leftovers to try cold for lunch today."
"I trid to get my wife to make this, I am sure this Is great. She said no, I will keep truing to get her to make this dish . I got hungry reading it."
"I made this for lunch and it was very yummy! I think when I try it again I will use Soba noodles, because the spaghetti didn't absorb all the great flavors as well as I would have liked. But, a great recipe and one I'll use again! Thanks!!"