Cold Sesame Noodles

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It smelled really delicious when I made it, but when we ate it, all we could taste was vinegar. I doubled the recipe for a dinner party and it all went in the garbage :(

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I doubled the sauce when I saw I had a pound of noodles cooking in the pot. It turned out beautifully! I substituted red chili sauce for red pepper flakes, none in the house, and still a wonderful meal for a hot southern california night. I will definitely make this again.

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This recipe is AMAZING!! It's so so easy and flavorful. I'd been looking for a sesame noodle recipe that didn't include peanut butter and this is it! If you like your sesame noodles without peanut butter this is the recipe for you!

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I can never make a single batch - always have to double - they have a fabulous flavor, do NOT need peanut butter! My son is allergic to peanuts, and these have more than enough flavor. Sometimes I add a bit of thai chili paste to pack a more powerful punch, but not necessary.

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I have been making a recipe very similar to this one for years, I use angel hair pasta and it works just fine, sometimes I add chicken (or make chicken and put it on the side if there will be vegetarians at the party. I think the key to this is to make it the day before and let it sit in the refrigerator overnight, all of the flavors really sink in that way. It's an easy recipe and really a crowd pleaser.

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I eat these noodles at the Whole Foods salad bar all the time. This recipe is almost exactly like theirs. I added cilantro, sliced seeded cucumber slices, and topped it with a ginger soy marinated salmon filet. I can see it with tofu, chicken, or shrimp. It is delicious!

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there is no sesame (tahini sauce or peanut butter. doesn't seem like it would pack a punch like take out.

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These noodles are simple and flavorful. I have made them for company and everyone loved them. I substitute the udon or buckwheat noodles for the chinese rice noodles.

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the noodles are ok, but it's better with chicken