Szechuan Noodles with Chicken and Broccoli

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG!! Simply Delicious!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

You can tell this is delicious by just reading the recipe! The only changes I made: didn't have Asian hot chili oil, so I substituted a spoonful of my ground chipotle sauce, and it was just the heat I like. Also, even though Ina doesn't like cilantro, I thought it would be a great addition at the end, and it was. Next time I'll add a bit of pasta water while mixing. I agree with the person who thought the dish was too thick at room temp. But all in all, a wonderful recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Enjoyed this. It does make a lot - I used brown rice noodles, and will maybe double the noodles next time. I found the sauce to be oily and wanted it to be sweeter, so will try cutting the veggie oil, adding balsamic vinegar in place of the sherry vinegar, and maybe more honey, too. Would also be good with more veggies - pea pods, blanched cabbage, carrots, etc.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Did modify by dropping out the tahini( to decrease fat and cutting garlic to 3 cloves. Worked well with Rami noodles. Really nice, fresh.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The first time I make a recipe, I always follow the ingredients and procedure exactly as described. This time was no exception. The end result was okay, nothing special.

Normally I love Ina's recipes. In fact I rave about them and always suggest people check out her take on pretty much everything. This has been the one and only time I didn't adore the results.

Unlike many other reviewers here, I didn't think this was overly garlic-y or ginger-y. It did have a bite to it, but nothing even remotely challenging.

The problem for me was the consistency. It felt too gloppy when combined with the pasta and allowed to reach room temperature. Normally I like rich, heavy, filling foods, but this was simply too much for me. I could eat maybe 5 swirls of it, but then was just too full and could not eat anymore.

If I were to doctor it, I would try to figure out a way to thin the sauce -- AND to make it spicier with deeper flavors. What I tasted tonight was just filling.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great, great dish. The whole family loved this recipe. Definitely will make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't understand why some raters thought this was so time consuming. It took me 30 minutes of active cooking to finish this and it turned out GREAT! The sauce is perfect - and don't leave out the tahini - it makes it. I cut the recipe in half since it was just for me and the better half and I still had plenty left over for lunch today! Yes, you can make the sauce ahead, blanche the broccoli and cut up the vege's and toss it all together at the end. I think the whole dish keeps wonderfully and would be a hit at any pot luck. It is also very colorful to the eye, which entices the appetite! Try it - you'll like it! (If you don't like peanut butter, don't even go there.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My only comment (besides how superb this dish was is that there was enough sauce, veggies, and chicken to go around to support two boxes of pasta. A family hit. My kids love broccoli and noodles and they got some protein too from the peanut butter, even if they didn't eat so much chicken. Delish. Will definitely make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious pasta dish! It's very similar to restaurant style "Thai Chicken Pasta". My whole family loved it. Roasting the chicken took 45 minutes at 400 degrees. I omitted the sherry because the sauce is not cooked and therefore the alcohol would not cook off. My local grocery did not have sherry vinegar, so I substituted red wine vinegar. The flavor of the sauce is amazing and a perfect compliment to chicken. The addition of shredded carrots gave this dish some more color as well. I prepared the sauce and chicken ahead of time. The recipe produced generous portions and I look forward to having the leftovers for lunch tomorrow.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I can see how this won't be to everyone's taste, but I loved it.

With so many ingredients (horrors - it takes a long time to assemble them there is clearly lots of room for substitutions/omissions. But to the reviewer who let out the tahini - please try it again WITH the tahini. The taste of the tahini comes through even with so many other stronly flavoured ingredients. To me this dish just wouldn't be the same without the tahini. Ditto for the peanut butter.