Food Network
Home> Recipes> Holidays and Parties>
Spicy Vegetarian Peanut Noodle Salad Recipe

Spicy Vegetarian Peanut Noodle Salad

2000, Ming Tsai, All Rights Reserved

Show: East Meets West With Ming TsaiEpisode: Cooking Creatively Out Of Your Basic Pantry

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 18

Showing 1-10 of 18

Sort by:

Newest

  • on November 01, 2011

    Flag

    Not awful, but I wasn't excited about it. The sauce seemed a little thick, and it wasn't quite my taste.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2011

    Flag

    This is edible but totally blah. I agree that it needs some lime juice or something to brighten it up. My taste buds actually yawned while eating this.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 24, 2010

    Flag

    Very tasty and very easy! I added pan seared chunks of chicken too this (sprinkled with seasons and seared in a little olive oil, sesame oil, red wine vinegar to tie the flavors together. Also I used a little less than 1/2 cup of canola oil in the dressing. Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 14, 2010

    Flag

    This recipe is easy, but it definitely needs to sit in the fridge for 24 hours. I didn't like it at first, but the next day, it was okay. If I make it again, I think I would use natural peanut butter and add some lime juice and fresh cilantro. The dressing is kind of heavy and needs something to lighten it up and give it freshness!!! Maybe less peanut butter to thin it out. The cucumbers were great in this. Good vegan recipe!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2010

    Flag

    This is one of my favorite go-to recipes - so easy and can be made ahead of time for a dinner party or potluck. We prefer making it with whole-wheat spaghetti (the nutty taste and rustic texture work really well with this salad and we substitute chicken broth or even just water for the 1/2 cup of canola oil. These changes not only make the salad healthier, but we actually prefer the taste!

    For the folks who are having a problem with the noodles being dry the next day, try stirring in a little hot water right before serving - it should help reconstitute the sauce. We also undercook the pasta a little so it does not get too soft and soggy in the sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2009

    Flag

    I got rave reviews from my picky 9yr old son...tasted better than some I've had when eating out! Very rich, so probably won't make my dinner "rotation" - but very delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2009

    Flag

    This is a easy recipe but not so good in taste. I really should have cut the recipe in 1/2 as it does make ALOT. And if you don't care for it nothing is worse then wasting food.
    I don't think there is any alternatives to make this recipe any better, but I do agree with another reviewer... it is best fresh.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 24, 2008

    Flag

    I definitely agree with another review about natural peanut butter- a must. I also added a pre-made spiced oil that I had on hand b.c I felt that the flavor of the sauce was bland. I added fresh grated ginger which cooled the spices. I also tossed the pasta with some frozen stir fry vegetables that I cooked in the microwave- nice touch. Overall, I didn't love it and probably won't make again any time soon, if at all.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2008

    Flag

    I have made this 3 times for potlucks and each time I have had multiple requests for the recipe. I use a low-fat creamy peanut butter and make the dressing a day in advance to let the flavors blend together. I also use a noodle that is one size bigger than spaghetti. For the vegetables, I use baby (Persian cucumbers, multi-color mini peppers and shredded carrots. The day I serve it, I toss all ingredients together about 4 hours before serving. Beware: this serves well overer 4-6 people.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 04, 2007

    Flag

    Pretty easy and fool-proof, be careful though, it makes a TON!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.