It was easy to make on a hot evening with a cold roasted chicken in the fridge. But it was boring. I added radishes, shredded carrots, and basil, but still, boring. Maybe double the dressing because the noodles absorb it all? Won't likey make it again. The Chicken Soba Noodle Salad from Cook Magazine is 100% better - a little more time-consuming, but worth the effort.
Very easy and Delicious. Makes a great leftover.
My whole family loved this recipe. It was light and refreshing. I think this recipe is perfect as is, but could also see altering it with different fresh veggies....snow peas, blanched broccoli, or bean sprouts. Instead of using a rotisserie chicken, I used a box of pre-cooked Perdue Short Cuts chicken. The whole thing took me about 20 minutes to make. This is the kind of recipe that I will keep the ingredients on hand to make on those nights that I just don't feel like cooking!
It's a great light dinner that can be quick to make or take more time as the reviewer who used grilled tofu noted. I've also added red bell pepper and shredded carrot to it for color and extra veggies. When I don't have sambal oelek handy, I use a blander chili paste and add some chili flakes. I prefer to use mini cucumbers (I've also seen the sold as English cucumbers, but they're narrower with fewer seeds and imo, more flavorful), which saves on needing to seed them. And it's great with all kinds of noodles--I really like it with rice sticks.
Excellent to take cold to lunch. But if eating a few days would cut cucumbers the day of and toss in. As the cucumbers weren't crunchy on the second day! It looks bland but is anything but! Just looked it up again for lunches!
I added more veggies to this dish---julienned red bell pepper and shredded carrots. Loved the overall flavor. Extremely easy to make too.
Supereasy. Made to recipe except peeled & seeded the cuke and quartered it, then sliced -- the smaller pieces were better, I think. Served with the recommended spinach salad; we like hot, but if you don't, better watch the amount of chile in the salad dressing. Very tasty dinner but not visually appealing, probably should have added some shredded carrot to the noodles for a hit of color.
My husband and I really enjoyed this recipe!! I didn't have any chili paste, so I used some chili garlic sauce. It was a little wet for my taste, but overall, it was a very easy and satisfying meal!
This is a good basic recipe that could have a lot of variations. I wasn't fond of the cucumbers myself, but enjoyed everything else. The sambal oelek is fairly important to making it spicy enough, so if you found it bland it may have been from leaving that out. Other spicy sauces might work.
This meal was pretty good. I wish I would have read the reviews to spice it up a bit before I made it. I substituted the Udon noodles with whole wheat linguine and served it with Tofu instead of chicken. The cucumbers, peanuts, and the sauce were neat to have together-- new flavor story for me and my hubs. I had it with the spinach, radish, and red onion salad.
This recipe tastes great, is easy to make, is a wonderful use for leftover cooked chicken and turkey, and is a family favorite.
It was ever so easy and tasty. I used rice stick noodles to make it gluten free and I added some fresh mint and thinly sliced radishes. I don't think I would add the mint again, but I will make this dish again.
DEFINITELY WILL BE GOING IN THE FAVORITES BOX!!! GLAD TO HAVE READ THE REVIEWS FIRST. MY CHANGES WERE (AS I READ COULD BE BLAND): I DOUBLED THE LIQUID PORTION OF THE RECIPE (6 ITEMS), NEEDED TO USE ABOUT A CUP OF WATER FROM THE COOKED PASTA NOODLES (AS PASTA WAS STILL TOO DRY W/O), CUBED THE CUCUMBERS, USED CHOPPED GARLIC FROM A JAR â I HAD NO IDEA WHAT SAMBAL OELEK OR CHILE PASTE WITH GARLIC WAS?? I MIXED THE ONION AND PEANUTS AND PASTA ALL TOGETHER (ADDED MORE PEANUTS AND ONIONS TOO), ANDâ¦â¦â¦SERVED THE PASTA WARM FOR THE FIRST MEAL, LEFT-OVER COLD WAS FABULOUS!
I have made a very similar recipe for years but I use somen noodles and crab meat (and no peanuts, I'm allergic). I make it into a soup though with water & rice vinegar (add lots of ice when cooling down the noodles to make a quick lunch and really chill the noodles and water)
Simple and delicious!
I gave this recipe 3 stars because it is simple and solid, but not something I would serve at a special occasion nor found it remarkably outstanding. This is a good light recipe to make on the quick or for a meal that isn't so heavy. I halved and sliced the cucumbers, but next time I will dice for the sake of the presentation and eating ease. I also used about a Tbsp of fresh ginger and pre-cooked frozen grilled chicken slices that I heated in the microwave, which turned out nicely. Instead of chili paste, I used Sriracha (Chinese red hot sauce) which was fine.
This recipe was fast, easy, and delicious. Other than dicing the cucumbers instead of slicing, I made the recipe as directed and had no problem finding any of the ingredients. My husband loved the recipe. I think he was surprised about how much flavor was in a dish with relatively few ingredients (and relatively few dishes to wash!). This would be a great dish to take for lunches. Also, I liked the "game plan" feature. We'll make this again!
I made the vegetarian version mentioned in the magazine. Instead of using baked or smoked tofu, I pressed the moisture from the tofu, double the dressing amount, marinaded tofu slices in 1/2 the dressing then I pan seared the tofu in the same manner described in the Cooking Light Thai Seared Tofu recipe. Because of allergies, I used cashews instead of peanuts and substituted garlic for ginger because that's what I had around. I also seeded the cucumbers. Of course this way takes more time to prepare and you need time to chill, but it is a good way to eat less meat.