Szechuan Noodles

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I am so tiired of people rating recipes that they don't follow, and then rate the recipe low! How do you know how it will come out if you don't follow it exactly! You can then make adjustments, and if they don't come out, don't blame the resource!!!! Ina, your recipes are always true if you follow them. People have different tastes, so don't shoot the messenger if it is not to your liking!!! Shame on them!!!!

Chef Dawn

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I watched the segment and made it from memory. Didn't have any honey so used mandarin orange sauce. Didn't feel like cooking the chicken so bought a rotisserie chicken and shredded it. Delicious. I'm making it again this weekend for a pot luck with several vegetarians so will add shrimp.

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Delicious - I add a little chili sauce (sriracha to it in lieu of the hot oil.

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I watched this episode yesterday and there are some ingredients missing from the list. This noodle salad had blanched broccoli (she had it in boiling water for 2 minutes and then put the broccoli in an ice bath to stop the cooking and lock in color and roasted chicken breast (she used bone in, skin on chicken for roasting then deboned, removed the skin and shredded the chicken for the salad. I'm making the noodles today because it looked so yummy on the show!

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The sauce takes about a dozen ingredients, but is well worth it!! The flavor is very complex - sweet, tangy, and salty. There is a lot of garlic/ginger but it blends in so nicely with the other ingredients. I had skirt steak on hand and used it instead of chicken. In true Ina fashion, I roasted some vegetables (peppers, tomatoes, broccoli, & asparagus. I'm going to marinate some chicken with the leftover sauce!

The noodles/sauce are very flexible and lend themselves to any number of substitutions depending what you have on hand. It's the perfect recipe!!

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This has a lot of ingredients and takes longer than regular Cold Sesame Noodles, but it is worth it. I don't what the bad reviewers did wrong, but this is definitely a keeper. Great summer buffet recipe.

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It had an overwhelming peanut/sherry taste. The peanut butter was somewhat curdled because of the sherry. I tried to add some extra color with additional veggies but nothing could save this salad. I am a caterer and this was not up to my standard. I would never make it again and would not serve it to guests. I only make the best of the best recipes and this is NOT one of them.

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Made a double batch for a picnic for 25, didn't have Tahini or sherry vinegar substituted rice wine vinegar, sprinkled wasabi sesame seeds on top of salad before serving. Guests loved it. Caution of doubling make dressing one batch at a time...my blender was over full! As always Ina's recipes Rock!

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I'm not sure how Ina does it, but in this recipie she takes an uncooked sauce, raw vegetables, and cooked spaghetti and turns it into an amazing meal.

Admittedly, the sauce does have a lot of ingredients, but putting it all together is simple. We will definitely serve this dish often.

Thanks Ina!

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I actually took on the task of making 4 different peanut noodle recipes in one day from food network to see which I would like the best and this was definitely the winner...not too much peanut flavor, not too much salt from the soy - flavors were just right. And it makes great leftovers.