Szechuan Noodles with Chicken and Broccoli

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Like almost everyone has said this makes a huge amount. The flavors were good however this sauce has a very thick texture. I took it to a BBQ and my son and husband loved it however not very many people even tried it because of the way it looked. I probable won't ever make it again which it not true of most of Ina's recipes.

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I really enjoyed this recipe! Next time I would reduce the garlic and ginger because it made the sauce too spicy. I could not find tahini at my grocery store, and it was expensive when I found it at a specialty store, so I left it out. I made the sauce the night before to save time, but it was still time consuming to put together. My husband and I hardly put a dent in it, so there were lots of leftovers. I ate them 3 days later and it was just as good if not better! Overall, it was a very good introduction to cooking asian food. I will make this again, and maybe try a few variations.

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This was just okay. Way too much ginger & garlic (and we LOVE garlic. Also, made a HUGE amount of food...made it for 4 people an no one wanted the leftovers. Glad they were family!

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To answer suzhorn... I was just watching Ina's show and she answered a viewer's same question about freezing pasta. Ina said "yes, you can" it's like freezing a lasagna. Just bring it to room temp and heat it in the oven.

Btw...Delicious recipe!!!

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I made this once before and really enjoyed it, but the quantity is a problem. I could do as lindsifia suggests and cut the recipe in half or quarters, but I'm wondering whether anyone has tried freezing it or has a sense of whether it would freeze well. Thank you for your help.

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SO GOOD! I live alone and didn't want a ton of leftovers, so I cut this recipe by 4. That way I just had 2 servings.

I substituted ground ginger for fresh, using only 1/3 of what I would have used had I done fresh ginger. I also did not have Tahini, so I just doubled the amount of peanut butter. Like a previous reviewer, I used Sriracha hot sauce instead of hot chili oil.

I think it would be great to do all the prep work the night before: cook the broccoli, chop everything up, and make the sauce. Then when you're ready to eat just cook the chicken and the noodles and while they're draining, put all the remaining ingredients in the hot pan and combine.

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I am cheating and giving it a 5 star rating simply because it sounds delicious. I will definitely try but would like to know if you can make the sauce in advance. Never really made a sauce with the peanut butter and am not sure how it would store in fridge. I'm thinking it would be a fairly easy weeknight supper if you do all the prep work ahead and toss ingredients together when you get home.

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Yum! My fiance couldn't get enough! Neither could I! I didn't have chili oil, but added a little siracha. That's the only change I made. Delicious!

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This took quite a bit of prep and cooking time and multiple bowls and pots to get the job done, but was well worth it all. Very flavorful. My husband and I loved it, as always with Ina's recipes. The kids, however, found it spicy for their bland, nugget eating pallets.
I even omitted the hot chili oil and just used 1/2 tsp chili powder. I think the ginger was the culprit. I, on the other hand, was fishing for fresh ginger it was so yummy.
Also, I decided to use a bag of frozen uncooked shrimp and just one chicken breast. Good call, if I don't say so myself.

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I made this dish last night for my husband and I. WOW the recipe does make alot. We thought it was a bit salty but I used the soy sauce I already had, that may of been the issue. However, this is delicious!!!!!! I prepared it warm and we loved it. Cold would be great also and what a super unusual dish for a picnic compared to the same old boring potato salad. We have a small catering company and we are definitely going to offer this as a side dish. Thank you Ina and Foodnetwork-LOVE YOU