14 Reviews of Szechuan Noodles

From: whisks

On Jan 29, 2006

this noodle dish is really is delicious, and the sauce is extremely versatile, so don't just save it for the pasta. it is fantastic as a sauce for all different types of meat. the sauce also keeps pretty well, so if you prepare some in advance, you'll have an almost instant meal. it is also very leftover friendly - just stir it all in - any cold cut of meat, cooked vegetables can be given a new lease of life. i've even prepared a platter of steamed vegetables, boiled eggs and sliced meat for dipping into the sauce. if you enjoy spicy food, this is a great alternative to satay sauce.

From: mliss29

On Aug 10, 2008

Delicious! But kind of rich. I might serve it again as a side dish or with a side dish that is lighter. My one-and-a-half year old gobbled it up! Thanks! Recipe-napped in the Veg*n Recipe Swap. Oh! I didn't use sherry (or cayenne) and I was going to try the suggested substitution for the vinegar but discovered I was out of red wine vinegar. So I used rice vinegar instead.

From: ~Rita~

On Apr 27, 2006

Very good! I enjoyed this! I used hot sesame oil. I did need some of the pasta(rice pasta) water to help with the consistancy of the sauce. Served this with lemon coriander chicken.

From: Jeannetess

On Dec 20, 2006

My daughter found that sauce very delicious. She said it tastes like the one at the restaurant. I am not a big fan of peanut butter. I served that dish with recipe 23340 Szechwan chicken. Thank you.

From: Kay Demonbren

On May 10, 2005

I used the 1/8 cup balsamic vinegar and 1/8 cup red wine vinegar in this. I had my doubts how this would come together when reading the eccletic list of ingredients, but trust me, it is worth it. This is a very nice sauce. I used thin rice noodles for this, which ended up being too delicate for the heavy sauce. I didn't want to use spaghetti, so I'm thinking next time I will use some Udon noodles. I served this last night with Szechwan Chicken #23340, drizzling some of the sauce over the chicken. That really helped kick the meat up a notch. I think this sauce would be really great over most types of stir-fried meats.

From: justcallmejulie

On Apr 8, 2005

I made this last night on a lark when my SIL arrived late (and starving) from the airport and had forgone the airplane meal. I nearly skipped the tahini - I've never had it in a noodle dish like this - but it was actually good! It balances out the peanut butter. I used linguini instead of spaghetti. I also "passed" on the sherry and used the balsamic option for the sherry vinegar. It was a great late night adventure! I'll make it again at a more reasonable hour....

From: Beansy

On Apr 16, 2007

Very good recipe.Not at all difficult to make. Will be making again as we really enjoyed this recipe.

From: Kasha

On Jul 17, 2005

Great. Makes a lot. I didn't have tahini, I'll buy it special for next time, although I don't see how it could be much bettr. I also used the vinegar option, and it was fine. Don't let the long list of ingredients scare you, most are pretty normal. Next time, I'll cook a bit more pasta--plenty of sauce!

From: Chef Pollo

On Nov 6, 2007

Yummy, still letting mine cool. It's for our lunch next couple days. I halved my recipe, eased off the ground spices a bit - didn't really need to in the end. Still ended up using half the sauce and I am very excited for lunch tomorrow! Thanks very much and I'm looking forward to trying more of your recipes.

From: rosslare

On Aug 10, 2009

Yummy! Wonderfull dressing with garlic, ginger, tahini, peanut butter and all the good things!