24 Reviews | Be the first to review!
Reviews
jennedc on 5.18.2010
I finally got around to trying this recipe last night. I really liked it. I added some shrimp, which I sauteed with garlic and EVOO. I also sauteed the green onions for a minute, since I don’t like them raw. The sauce was great and just enough for the pound of pasta I cooked. We had lots of leftovers for lunches, too!
Two tips: be sure you don’t overcook the noodles- they are better with a little bite; I added a tiny splash of lime juice to the sauce to cut some of the oil taste.
Definitely will add this to our rotation of regular dinners.
abarnum619 on 5.19.2010
These were great, I loved the sesame flavor. They would be great made ahead for a lunch, or even served chilled as an Asian noodle salad.
cfrosty on 5.23.2010
This was excellent. Definitely a keeper. Since my DH is a veggie man, I did add a can of little corn to the strainer then poured the pasta over it. Also, just used 2 T. pasta water in place of reg. hot water.
Thank you for sharing a great recipe.
hscukanec on 6.1.2010
This has become one of our favorites! I like to serve it with sesame seeds and bbq pork on the side.
kitchenlovenest on 6.3.2010
Really good–a little oily–but they’re very flavorful and easy to throw together.
Anna on 6.28.2010
These noodles do NOT last long around me. They are super simple to make, and taste fantastic hot or cold. I have tried a few different types of noodles in this recipe, but my favorite is just regular old thin spaghetti, cooked al dente. Yum!
carissaleigh on 7.26.2010
these are extremely popular in our house. I use the brown rice spaghetti noodles from trader joe’s and you honestly can’t taste the difference
Lindy on 8.3.2010
We were hoping for a little sweeter sauce like they serve in some of the yummy Japanese restaurants. It wasn’t horrible, just not our thing!
raiseafork on 8.14.2010
i loved this concept and the recipe smelled amazing! the first time i made it, it was too oily for me–but not enough to keep me from eating it. the second time, i omitted the canola oil completely and LOVED the results–plenty of sesame flavor, which is what i was seeking.
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43 Comments | Be the first to comment!
Comments
msholiday on 9.29.2009
Very yummy!! Great as it is, or a very good jump off point to add more of your favorite additions.
Sparky on 9.29.2009
I made this for dinner last night and I’m embarrassed to say that I ate three bowls of it myself. It was SO good. I only used one tablespoon of the canola oil and the flavor and texture were just fine. I plan to make it again and serve some “add-ins” alongside, like steamed broccoli, sauteed shrimp, sauteed mushrooms, etc, so my peeps can do “make your own noodle bowl” for dinner. Oh, I also added a healthy squirt of Sriracha sauce to my personal bowl(s) and stirred it through. I do like my food a bit feisty.
anewday on 9.29.2009
This is DELICIOUS! I made this for my family a few nights ago and they gobbled it up. Definately a keeper!
julip1882 on 9.29.2009
I made this last night, unbelievably I had everything to make it but the hot chili oil (added a tsp of kethchup with some hot sauce). I tossed the noodles with some stir fried chicken breast and fresh broccoli. My 3 and 5 year old ate every morsel in their bowls. It WAS delicious. All gone!
dyanniek on 9.29.2009
I made this last night as well, using udon noodles and a 1/2 lb of cooked shrimp – it was wonderful!
April on 9.29.2009
I made this last week and it was sooo good. I didn’t have the hot chili oil so I added hot sauce instead. Everyone loved it. I think next time I will add some chicken and broccoli. Yum!! So quick too.
janebaker on 9.29.2009
Oh my goodness! So simple and yet SO delicious!! I made these tonight as a side dish for some egg rolls and now I want to take the leftover noodles to work for lunch tomorrow. Not sure if there will be any left by the end of the night though…
jmo1301 on 9.29.2009
Simple and addictive!!
haleysuzanne on 9.30.2009
What I love about this recipe is how easy it is to make your own. It’s versatile!
I went into my kitchen today thinking about lunch and decided that this was the way to go. I grabbed a box of thin pasta, then started hunting down ingredients. I like honey instead of sugar in Asian sauces, so I grabbed that thinking “Hey, PW would say ‘Whatever makes your skirt fly up.’” No chili oil, so I lobbed in a dollop of chili garlic sauce (we’re talking Marilyn Monroe skirt action here). Peanut oil instead of canola, and a goodly handful of sesame seeds along with the scallions. I’m eating this as I type.
I give this about 18 hours before being fully devoured. By me.
marmalade on 10.1.2009
Absolutely amazing and simple! My whole family loved this. I served it along with shishkabobs….YUMMY! It’s a keeper!
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