Good noodles. Couldn't find fresh at our local market so used dried and it was fine. I didn't have the matchstick-cut carrot, so I shredded a carrot and added it at the end with the bell pepper. DD doesn't really like shrimp, so next time I may sub some sauteed chicken instead.
This is pretty tasty. My only issue is that there are so many noodles that the other items get drowned out. Next time I'll use a 9 oz of noodles instead of 12.
LOVE this recipe. I always make it with a few modifications...I use either soba noodles or linguine, I pan fry the shrimp instead of boiling them, add some cucumbers and shave the carrot in to the sauce. I use more peanut butter than it calls for (cause that's what makes the recipe so yummy)!
Recipe is good however I doubled the sauce because it lacked flavor at first. Yummy after that.
I have no access to fresh Chinese noodles, so I used soba noodles instead. I liked the flavor of the sauce, but it was not enough to cover the noodles, even though I only used 8oz. of noodles. I had to toss on some bottled peanut sauce, plus some pasta water. I left the peppers raw and did everything else pretty much according to the recipe. Served it warm with sauteed broccoli. I'll make it again with fewer noodles.
Prepped to recipe using udon instead of Chinese egg noodles. Attractive presentation and very tasty. Great supper for a hot Spring evening.
really good. I added frozen peas to the noodles along with the shrimp and carrots.
We had dinner guests, so I cooked & rinsed the noodles, carrots, & shrimp, and chopped & prepped all other ingredients, & served it in a big beautiful bowl before they arrived. Then, when guests were ready to sit down for dinner, I poured the sauce & broth over & tossed to mix well. This step was very impressive! Great presentation!! Everyone raved. I did add grilled tofu & fresh cilantro, and I used thin spaghetti for convenience. This could be a meal in itself, but I served it w/ a fresh spinach salad.
This recipe was only ok. (Although, to be fair I substituted fried tofu for shrimp and didn't add carrots because I didn't have any. I also cooked the peppers because I like them better cooked.) I expected it to be pretty peanut buttery, so when I realized it wasn't going to be that peanut buttery, I doubled the amount or peanut butter in the sauce. But it still wasn't enough. In general, found the recipe rather bland. I will make this recipe again, but I will make it with more veggies, and more sauce so it tastes more like a dish and less like flavored noodles.
Delicious. Easy, flavorful, and uses mainly pantry ingredients. I cut the shrimp into bite-sized pieces, and added the bell pepper with the carrot and shrimp. This will definitely become a regular.
This was great made exactly as written - I used spaghetti, I couldn't find the chinese noodles. My whole family enjoyed it - this would be a wonderful recipe to bring to a cook out or pot luck!
I made this with chicken in stead of the shrimp (I'm allergic) and it was delicious. The bell pepper softened a bit, but still provided a little variety in texture by being crunchier than anything else. I served this the next day cold. I will definitley make it again.
Dang good! Definitely a keeper! Because I eyeballed how much pasta to cook, I might go with less pasta (I used spaghetti) and a little more peanut butter. I also served this at room temp (not cold) and it was absolutely fantastic. To soften the crunch of the bell peppers, I might boil them with the noodle/shrimp/carrot combo for about a minute next time. Served solo and everyone loved it! Great Christmas Eve dinner (so we're a little unconventional...) :) :) :)