Peanut-Noodle Salad

Halved the recipe for dinner for 4.  After reading the reviews, I opted to make changes to the recipe while keeping with the main ingredients.  I used low sodium soy sauce and low fat peanut butter and light coconut milk.  I used thin rice noodles.  We added some grilled chicken to have it as a main dish.  It was pretty good, sauce was thinner as I would've expected.  Saltiness seemed fine with the low sodium soy.  It wasn't as good as I had hoped; some cilantro may have helped or some bean sprouts.  Probably wouldn't make again as there are much better peanut noodle salad recipes out there.  Total fat grams with the chicken was 15 and calories were around 450 for a 2 cup serving per My Fitness Pal's recipe calculator.

I prepared this recipe with rice noodles instead of soba to make it gluten free. Also used Kikkoman gluten free soy sauce. I let is chill over night to blend the favors. Everyone at the picnic loved it

This would be far too salty with the original quantities. I listened to other reviewers and cut the soy by 75% and it was still a little too salty for my tastes. I also added some sugar snaps for a little crunch and swapped the vinegar for balsamic (but less than 1/4 of the original). I probably won't make this again without a lot of substitutions and/or changes.

Very good with a few revisions. I used Braggs Amino Acids (you can find it in the vinegar section of the supermarket) instead of soy sauce and cut it down to 1/2 cup. Used 3/4 cup coconut milk and added broccoli to the recipe. Also added about a tsp of ginger.

The proportions must be off -- even when I halved the soy sauce, the total effect was inedible.

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.

Sorry, way too salty. You could make alterations, but too many more good recipes out there to try. Probably will not make again.

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.

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.

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.

*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!

As other reviewers have said: TOO SALTY. To the point of being inedible.