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Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
275 calories; protein 10.8g; carbohydrates 47.5g; fat 5.6g; sodium 537mg. Full Nutrition
Most helpful positive review
Very tasty indeed - and spicy. Try going to the local market and picking up some Asian noodles instead of fettucine. Also the peanut butter can be annoying to mix unless you first microwave it for a short time - then it become soupy and "more liquified" and user-friendly without losing any flavor. Just be sure not to overcook the pb in the microwave; burnt pb stinks! Read More
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(51) Most helpful critical review
I really felt like this one lacked flavor. I also think it needed some sort of oil or something and I tend to like things with very little fat. This one just didn't do it for me. Sorry. =( Read More
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(7) Reviews: Most Helpful
Very tasty indeed - and spicy. Try going to the local market and picking up some Asian noodles instead of fettucine. Also the peanut butter can be annoying to mix unless you first microwave it for a short time - then it become soupy and "more liquified" and user-friendly without losing any flavor. Just be sure not to overcook the pb in the microwave; burnt pb stinks! Read More
Helpful
(51) Love this recipe - made a few modifications. My daughter made the "sauce" (so I hope her measurements were accurate) - I did add 1 tsp of red wine vinegar as another suggested. This recipe sounded to me like it should be served warm = so I added some cooked/cubed chicken breast and added into the sauce. I then sauted the red & green bell pepper onion celery and garlic = added them warm to the "sauce." Last I cooked Thai rice noodles (for "authenticity") and mixed to coat with the sauce chicken and veggies. Love it! Great recipe and could make a great summer or winter dish. Thanks Julie - I'm adding this to my list of favorites! Read More
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(35) This is a great recipe...the first time I made it I had a hard time blending the peanut butter (tried the microwave as suggested but still had a hard time)but the second time I used an electric mixer to blend peanut butter with the soy sauce first and then added the rest of the sauce ingredients and mixed again.Worked better for me that way. Also I doubled the recipe. Tastes great the way it's written but I did add shredded carrot water chestnuts and thinly sauteed beef to make it a main meal. I love spicy things and half of the red pepper was plenty for me. This is a recipe I will make often. Read More
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(32) Advertisement
This salad was a big hit at our New Years Eve party. I added minced ginger to the dressing and shredded cabbage carrot julienne strips and dry roasted peanuts to the salad. I found the peanut butter mixed more easily if you heat all the dressing ingredients then chill completely or overnight. Read More
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(22) YUMMY! We recently moved and I couldn't find my cookbooks. I didn't want to spend a great deal of time in a hot kitchen and was dying for Cold Sesame Noodles. This is very good very easy and very close to the recipe I was looking for. I used the full 2 tsp. of crushed red pepper because we like everything hot and spicy but if you don't -- definitely cut the recipe back. I added about 1/2 - 1 tsp. red wine vinegar as that is called for in the original recipe (as well as soy sauce etc.) and that helped round out the salad quite nicely. I made vegetarian broth in the microwave and added the peanut butter to that before putting it all in the large bowl and had no problem with the peanut butter breaking down. Once you let it sit it becomes less soupy even with the whole wheat noodles I used. This is an excellent recipe! Read More
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(21) Loved this salad! After you boil your noodles drain them and use the hot stock pot to melt down your peanut butter; then add the other sauce ingredients. It works perfectly and there is no need to haul out the blender. Add your noodles and other ingredients into the pot and mix well before pouring into a serving bowl. I added some shredded carrots and cucumbers too. Delicious! Read More
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(20) Advertisement
A quick and easy side dish! I used low sodium soy sauce cut the red pepper flakes in half and used a little chili garlic sauce instead. I warmed the peanut butter to make it easier to work with and added a little rice wine vinegar. I used only the green onion and topped with a little toasted sesame seed. Overall very tasty! Read More
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(18) 
I really enjoyed this recipe! I didn't have natural peanut butter but I used regular crunchy and it was great. I also used chicken broth instead of veggie broth (just what I had on hand). I used whole wheat rotini pasta (I'm sure it would have been more authentic with flat noodles) and I doubled the sauce recipe for the whole box of noodles. I cut back on the red pepper flakes just because it looked like an awful lot when I started adding them to the sauce (even though I like things spicy). I also took the advice of others and softened the PB in the microwave for 30 seconds before mixing and it worked beautifully! I also added a few dashes of ground ginger to the sauce. For veggies I used frozen peas thinly sliced carrots red bell pepper green onions and bean sprouts. I also added some roasted salted cashews. My husband especially enjoyed it! Thanks for the recipe! Read More
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(15) 
What really makes this salad is a wedge of lime. Squeeze it over each portion just before eating and it gives it that little zip that many other reviewers thought was missing. Read More
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(15) I really felt like this one lacked flavor. I also think it needed some sort of oil or something and I tend to like things with very little fat. This one just didn't do it for me. Sorry. =( Read More
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(7)