27 Reviews of Noodles with spicy peanut sauce

From: PanNan

On Dec 30, 2002

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.

From: Glori-B

On Apr 4, 2008

I've made this dish at least a half a dozen times already and I can't believe I hadn't rated it yet!! Too busy enjoying it, I guess The last time I made it, I doubled the sauce since it was to sit overnight and then be in a crock pot all day. But otherwise perfect as written. I usually short cut the broccoli cooking by plunking them in the pot with the boiling pasta for the last 8 minutes of cook time. Thank you Rita for such a delish dish!

From: Jo C

On Sep 26, 2005

This was very good, but quite oily (and I ran out of sesame oil after 4 tbsp!) I think the cucumber would have helped with this, but I didn't have one. I used 500g fresh ramen noodles and there was just the right amount of sauce for the amount of noodles. I used crunchy peanut butter, but the crunchy bits got mostly blended up, so in the end it wouldn't matter whether you used smooth or crunchy peanut butter. Also be warned about microwaving the broccoli - mine was overdone after 3 minutes, so keep an eye on it.

From: Kasha

On Aug 8, 2006

A bit too oily for us, but the warming up of the peanut butter is brilliant. I will never do it any other way!!

From: Nose

On Oct 28, 2005

Very easy to make. This was a little less sweet, and a little spicier and creamier, than some other peanut noodle recipes I've tried. Heating the peanut butter worked really well to help make the sauce smooth. I used a little less oil and a little more water, and also used julienned carrots rather than cucumbers.

From: katie in the UP

On Sep 12, 2005

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!!!

From: Darcie Kelly

On Nov 28, 2003

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!

From: LoveToCookForFamily

On Aug 11, 2007

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!

From: KitchenCraftsnMore

On Jun 23, 2003

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!

From: Nga

On Aug 31, 2009

very tasty. I can see this as a very kid friendly dish. DH loved it. It was easy and quick to put together. I will definitely make it again.