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My review
Peanut Noodles
Maureen Cram
"A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!"
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Ingredients
25 m servings 568Original recipe yields 3 servings (2 to 4 servings)
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Directions
{{model.addEditText}} Print- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
- Toss noodles with sauce, and serve.
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Reviews
Read all reviews 409519 Ratings
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Most helpful positive review
7/10/2003
Great base recipe. As with most people who gave four or five stars, I tinkered with the proportions. That's not a problem with the recipe, just an issue of personal tastes and preferences. He...
Most helpful critical review
11/14/2006
Wow! HATED these. WAY too salty. Maybe if I'd taken the advice of other reviewers and only used half the listed amount of soy--but I always try the recipe as written before making changes. In...
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7/10/2003
Great base recipe. As with most people who gave four or five stars, I tinkered with the proportions. That's not a problem with the recipe, just an issue of personal tastes and preferences. He...
9/2/2006
Phenomenal recipe! I always get tons of compliments when I bring this to potlucks. Because I like to tweak recipes, I added sliced chicken breast, 1 cup of coarse chopped peanuts, chopped green ...
11/26/2005
With some tweakng, this is one of my favorite recipes. I double the peanut butter and red pepper flakes, and usually add more water to thin the sauce. Also, I usually saute a bag of frozen veg...
11/23/2004
This recipe is -great- as is, but with the following alterations, I think it's perfect. Use light soy sauce instead of regular (much less salty), and scramble 2 eggs along with the scallions. In...
8/15/2005
This is an extremely easy sauce to make - smells simply wonderful, I've been using it for years. Go get yourself some ginger-garlic paste from an Indian food store (you'll use it in absolutely ...
9/4/2002
I LOVE this recipe!! I made it with chunky peanut butter, which adds crunch--I think it is important to use sesame oil--it adds such great flavor! Was surprised to read others liked it using oth...
4/8/2003
I made this recipe for 30. I used, proportionally, four times as much ginger as recommended, and an an almost equal amount of garlic. Instead if crushed red peppers, I sauteed thai chilis with...
2/16/2008
Awesome!! I fried some cubed extra firm tofu (thas was already pressed) before I added the dressing ingredients. I,too, reduced the amount of soy sauce by half. It was delicious and 100% VEGAN!!
3/21/2001
I enjoyed this recipe quite a bit. However, if I do make this again I think I will reduce the amount of peanut oil...it seemed to be too much making things a little on the greasy side. Also, yo...