As other reviewers have said: TOO SALTY. To the point of being inedible.
Nantz1 Posted: 06/10/10
JenVanderStoep Posted: 12/25/10
Way too much soy and vinegar. Reduce these dramatically, add some more peanut butter, and tons of cilantro and it is a decent pasta salad. We also added sugar snap peas for some green veggies and bean sprouts would be good too.
swimkev Posted: 08/07/10
*With modifications* Based on other reviews, I altered the sauce: halved the soy sauce, used about 2/3 of the vinegar, added fresh cilantro and more pb to taste, which also thickened the sauce. I used more carrots too. Definitely serve chilled; I just put the pasta in the fridge while I was prepping the sauce. Topped with toasted peanuts and a bit of sriracha to rave reviews!
crazyribbons Posted: 04/10/11
I used low sodium soy sauce and cut it to 1/4 cup. Definitely serve this chilled, and add a little siriacha if you like spice.
aahartman01 Posted: 08/26/11
Awesome with some modifications. NO extra salt, only 1/4 cup soy sauce and rice wine vinegar, a dash of siracha, one clove garlic, less noodles (about 8 oz) and added broccoli for more oomph. Really, really good. Served cold, excellent fast summer dinner.
dandyjams Posted: 11/16/11
Thought it was decent, but only as a side dish; I tried to make it as an actual dish and ended up going out and buying fish to go with it. It went well together, with a pineapple and mango mahi mahi...the only thing is I felt there was too much vinegar. I would definitely down or omit the vinegar the next time. I think I might have used too much sauce for the amount of noodles I had; definitely don't over-coat the noodles. I think I would also use thicker noodles, even such as fettuccine, instead of using angel hair the next time.
thelonafao Posted: 12/01/11
The proportions must be off -- even when I halved the soy sauce, the total effect was inedible.
jadlin Posted: 11/06/11
Sorry, way too salty. You could make alterations, but too many more good recipes out there to try. Probably will not make again.