By spatchcock on July 23, 2002
"This is a really yummy recipe. I love asian noodle recipes and this one is easy and wonderful. I have tried it with sauteed shrimp as a main dish but you could likely also use other seafood or chicken or tofu!"
Serving Size: 1 (129 g)
Servings Per Recipe: 6
"This was a great noodle dish! I couldn't find my usual Thai version of sweet hot chili sauce, but I found an American version in the hot sauce section of the grocery store that tasted very similar. Definately look for the Thai kind, but if it is unavailable, this will make a suitable substitute. The dressing had a wonderful flavor!"
"I really liked the orange. I ended up using Udon noodles which sped up the entire process. Great dressing!"
"Didn't have any orange juice concentrate just left it out, but flavour was still terrific. Used udon noodles and added snow peas and small broccoli florets. Definite keeper."
"I am the minority here. This just didn't do it for me. To me, it was way too much soy sauce and I didn't even use the full amount. That is all I could taste. My fiance only ate 2 or 3 bites but no more. I might try again but cut back on the soy and add some honey or something to cut the salt a bit. Sorry."
"Wonderful flavor here -- did let sit overnight and used a sprinkle of scallion as a topper. Didn't change a thing. Mahalo nui loa (many thanks)."
"I made a close version of this dish with leftover spaghetti. From Italian to Asian in less than 10 minutes. This recipe is very adaptable. I used it for the idea, but subbed fresh chillis and oyster sauce in the marinade and also didn't use nearly as much oil as called for. Just before serving I added some peas, broccoli and carrots (all stir fried). Yum!"