Noodles With Spicy Peanut Sauce Recipe - Food.com (2024)

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photo by sofie-a-toast

Reviews

1. Because this was our main dish furthermore our only dish for dinner, I bulked up this recipe with other goodies. In each serving bowl was added first some baby spinach leaves, followed with freshly cooked and warm adzuki beans, little bit of sauce, soba noodles, toppings, more sauce and more toppings. We loved the sauce! All veggies were raw except for lightly blanching the broccoli to bring out its vibrant green color. Toppings tried: cucumber, grated carrot, thinly sliced baby shiitake, green onions and fresh cilantro. Reviewed for Best of 2011.

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   COOKGIRl

2. THIS RECIPE IS AWESOME. I substituted regular white vinegar and instead of the sesame oil, I used some hot chili sesame oil. I've tried different veggies and want to try this with homemade rice noodles. It reheats well too, so it is great for lunch at work. I have even eaten it cold!

   Darcie Kelly

3. This came out in the "wow!" category -- even picky DH loved it! I wouldn't change a thing. Thanks, Rita! Made for Veggie Recipe Swap, VIP selection, December 2010.

   mersaydees

4. There was a wonderful restaurant in New York's China town on Chatham Square. It was always packed but other problems forced it out of business. I have been trying to duplicate their recipe for Spicy Szechuan noodles for years without success, and had hoped that this recipe would come close. Perhaps that was the reason for our disappointment. We felt that the vinegar flavor was much too prevalent and the roasted sesame/peanut flavor was too subdued.

   jjd4256

5. Delicious if you love this sort of strong flavored dish - and with the raw garlic, ginger & plenty of sesame oil - it is indeed a strong flavor!Very peanutty and good. Next time I'm going to try sauteeing some cubed tofu to add to this dish, and maybe use snow peas. This time I added green onions, carrots and broccoli and it was great!

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see 28 more reviews

Tweaks

1. Wow! My family was thrilled with this recipe. I initially stir-fried a lot of vegetables in olive oil and so did not add any olive-oil to the sauce. Instead of putting everything in a blender, I simply put everything in the wok where I had just stir-fried the vegetables and threw in some diced firm tofu. I did not have rice vinegar, so added apple cider vinegar and substituted zucchini for cucumber. I skipped the sugar too. The overall taste was awesome! Will make it again!

   LoveToCookForFamily

2. I love this stuff!!!I used garlic-chili sauce for the hot sauce, and still added crushed red chili peppers. I did use snow peas instead of broccoli (broc was ugly in the store!) I shredded my cukes (and marinated them just a little while in seasoned rice vinegar)Thanks for the great recipe!!!

   katie in the UP

3. This recipe is excellent! It is very similar to a great dish at a Thai restaurant in my neighborhood. I would recommend using low-sodium soy sauce and I replaced the broccoli with spinach.

   Jill B.

4. Outstanding recipe! I loved it. The sauce was perfectly seasoned, creamy and just the right amount for the pasta. I spread a little of the sauce on some boneless chicken breasts and broiled them a few minutes on each side. Then I sliced them and added the chicken slices to the pasta. I substituted 2 cups snow peas (cooked for about 2 minutes in the water with the pasta at the end) instead of the broccoli and topped the dish with matchstick carrots (also slightly cooked in the microwave) instead of the cucumber. Unfortunately my family is not used to different Asian flavors and did not care for the peanut sauce. I'll make it again for me, though, and freeze individual servings to take for my lunch.

   PanNan

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