Sczechuan Noodles
Show: Barefoot Contessa
Episode: A Barefoot Contessa Summer Weekend
Rate This RecipeRead users' reviews (5)
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Total Reviews: 5
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By a_m_olson_1808712
Seattle, WA
on May 07, 2007
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Yes, this sauce was VERY rich...at first. Then, I made some awesome improvements: added 2 tsp crushed red pepper, I added a bit more cayenne pepper and chili oil. Also, I sauteed the chicken in chili oil and I added sugar snap peas. I also added the peppers in the skillet just for the last 45 seconds to take a little of the rawness out of them. I threw the sauce and the noodles in there with a cup of the pasta water to thin it out. THEN, it was terrific.
By honorspianist_6...
Hickory, NC
on March 31, 2007
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i love chinese noodles and this salad was really wonderful. i used whole wheat spaghetti and substitued apple cider vinegar for the sherry vinegar. i also used just some chardonnay from my fridge instead of the sherry it called for. i know it seems like a lot of ingredients but they are inexpensive and easy to find. i had almost all of them right in my fridge!
to finish the salad i added some peanuts and extra sliced peppers and some steamed broccoli. i thought the sauce was a little rich, but nevertheless i would make this again.
By schierman8_782631
hutchinson, MN
on January 08, 2007
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Great flavor! Fabulous!!
By cerlichm_701794
Philadelphia, PA
on July 29, 2005
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I never thought I could make cold sesame noodles as well as the restaurant where I order them, but I was wrong. And although there are alot of ingredients in this recipe, as there are in many of Ina Garten's recipes, it's very easy to make and not too expensive once you buy some of the longer-lasting ingredients. The one problem I did have was that I bought Smucker's natural peanut butter, and even though I stirred it thoroughly I still found that the consistency of the sauce was a little uneven. But still delicious! Really delicious! It was great warm as soon as I'd finished making it, and it was even better the next day once the noodles had even more time to soak up the flavors.
By Chef #167511
albany, GA
on August 21, 2004
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I think the flavors in the would have been much more enjoyable if they had not been so "masked" by the peanut butter and tahini paste. WAY TOO heavy. The flavors are so interesting though, that I am willing to try again and at least halfing those two ingrediants and adding another TBL of the vinegar. This I think would get it to a 4 star rating.