I made the recipe as is only cutting back on the red pepper flakes by 1/2. I added chicken and broccoli as one reviewer suggested and it was a big hit with the whole family. The only thing I would do differently is double it for leftovers....YUM

Great easy recipe! Great right out of the fridge the next day! Easy lunch for sure!

This recipe is awesome. My husband loved the noodles - asked me to make them again less than a week later. The kids liked them too (yay!). I fried some tofu cubes in olive oil and added them to the peanut sauce a few minutes before I added the noodles - yum!

So good, my boyfriend asked for it again less than a week later. I didn't have any ginger or onions, so i just left them out and it still tasted great. I also didn't have any red pepper, but i cut up and added in some spicy faux chicken wings for an extra kick. i used tahini instead of sesame oil because that was all i had, and doubled the peanut butter and water. also tossed in some broccoli. The first time i had crunchy peanut butter, YUM! Threw in some extra peanuts the second time. With the wings in there this made enough that i could only eat half (of my half)...the other half i ate cold later, and boy was it good then too.

Tweaked it a bit. I like hot sauce in mine and I used a little ginger, lemongrass, cilantro, red pepper and garlic that you can get in tubes in the produce section. Just a squeese of each. I also used a heaping 1/2 cup of peanut butter and just a little bit of the sesame oil (a few drops). I also did not add the onion. I used raw green onions and cucumber. It is all personal taste but this is a great base.

I love peanut-sesame noodles but was really dissapointed with these. I reduced the soy sauce as others mentioned but still found the sauce way too salty - the soy sauce basically overwhelmed the sesame and peanut flavors. I'll be looking for a different recipe; if I do try this one again, I'll only add 1 T of soy sauce or perhaps just sprinkle a bit on top of the finished dish.

I did like this but it seemed like something was missing. I liked the fact there was no coconut milk in this because this dish is already high in calories. I sauted some chicken in garlic and added that to the sauce and then tossed it with the noodles. I will make this again and play with it a little to get the ratios just right to our taste, but it was a good start! Thanks for the recipe!

A new favorite. This tastes just like my favorite sesame noodles dish from Chinese restaurants. My fiance and I finished the whole thing! I doubled the green onions (and included more than just the white parts). Next time, I'll add shrimp or chicken. This was good with a side of broccoli.

I bring this to potlucks often and it is always a hit. I leave off the red pepper until my kids have gotten their servings and then add it for hubby and I.

Had a great taste! Added tofu and (warmed up) frozen broccoli. Great meal!

mmmm. i add 1 package tofu, 2 cloves garlic, 1/2 can coconut milk, tsp cumin, and a sliced red pepper. i leave out the water and vinegar. i only put in a tbsp soy sauce. i'm not a fan of salty.

This was great! Made exactly to recipe, no changes necessary. Easy to prepare, different kinds of flavors, a great side to an Asian flavored salmon. Will definitely make again!

I thought that this dish was wonderful but I made a few changes: I used thin spaghetti Ronzoni brand Smart Taste pasta (12 oz.), minced ginger from a jar because I didn't have fresh (1 Tbsp), added 2 Tbsp. of red onion because I didn't have enough green onion, and 1/4 c. green pepper, both chopped which I fried with the other onions & sesame oil. Also, I used low sodium soy sauce (just half), reduced fat peanut butter (1/4 cup), and 1/2 c. frozen stir-fry vegetables with carrots, snow peas, etc. (which I added to the boiling pasta in the last 3 minutes). Then I turned off the pot and used 1/3 c. of the hot pasta water in the sauce but then I had to reduced the sauce. My daughter doesn't it like hot, so I omitted the red pepper flakes and she told me that she could tasted the sesame oil but it didn't have a strong peanut taste like she thought it would. I liked this recipe with the changes and the sauce tasted even better when it cooled off and had more of a peanut taste when cooled which I ate with wheat crackers. I might add peanuts or crunchy peanut butter next time and coconut milk with maybe fresh coconut. This is a good "100% Vegan" meal which is hard to find for my daughter and without beans but I might add extra firm tofu fried with the onions to give it more protein. Thanks for the recipe idea and I am glad I tried it.

All I could taste was peanut butter which had somehow acquired a chalky texture. I won't make this again.

This has so many different tastes all at once! The only changes I made were to add some chicken, hubby likes meat in his meals, and I 1/2 the soy sauce as I am not a fan. The sesame oil and fresh ginger were a must, wouldn't taste the same without them. Also, I used Korean red pepper flakes which were very good.

The first time I made this, I found the sauce good but a bit thick. The second time, after some adjustments inspired by the reviews, it's one of my new favorites. I added some garlic and fresh shrimp at the beginning along with the green onions. Subbed brown sugar for white, and omitted the vinegar. I also added a can of coconut milk at the end, simmered the whole shebang for about 15 mins. and served over jasmine rice. Delicious! With the coconut milk, I think the proportions of peanut butter and soy sauce are perfect. I'll be using this sauce as a base for chicken, shrimp, mixed veggies, etc. Great flavor!