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Hot and Cold Sesame Noodles Recipe

Hot and Cold Sesame Noodles

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Average Rating:

Total Reviews: 130

Showing 11-20 of 130

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  • on May 27, 2010

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    This is one of my favorite things to bring to a potluck as it is always a big hit and doesn't need to be refridgerated or kept warm. I must admit, the first time I did make the sauce and found that I like the bottled version of peanut sauce that I can buy in the store better. I especially like the "House of Tsang: Bangkok Padang Peanut Sauce" brand and I use the whole darn bottle. I also add a little bit of chopped cilantro and lots of chopped peanuts to the top of the pasta for garnish and because it's awesome that way. This is super easy to make (especially when you just go and buy the sauce and easy to double and everyone really likes it. Bring it to your next potluck...you'll see for yourself!

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  • on February 15, 2010

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    I love this and make it again and again. I don't add the bean sprouts, they are sometimes hard to find, so I do add a little more cabbage mix. It is great the first day, if planning for left overs, then I'd keep the sauce separate as it tends to soak into the noodles making it drier, but still tasty. I have also added more vinegar or soy the second day if it seems dry and you haven't kept it separate.

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  • on September 05, 2009

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    This recipe was very disappointing. I love sesame noodles, but the sauce this one makes does not taste good. I would not recommend making it!

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  • on June 18, 2009

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    This was a very easy yummy side dish to add to my grilled chicken dinner. I made a few tweaks to the recipe to make it more to my liking. I added half of a red bell pepper to the mix along with the juice of one lime. I did not add the bean sprouts as that I could not find them at my grocery store. In the end, the bean sprouts were not missed. The red bell pepper added a bit of sweetness to the salad and the juice of the lime loosened up the peanut sauce a bit. This recipe will be one that I make again and again.

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  • on April 07, 2009

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    I added some grated and ginger and a clove-worth of minced garlic. When I make it again, I will add a bit of the cooking water from the noodles to make the sauce less thick and dry. (I will also remember to add the cabbage next time - oops! Otherwise, it was easy and fast and my husband and I enjoyed it.

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  • on January 07, 2009

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    I saw Rachel make this one awhile ago and thought the dish looked disgusting. Recently I was searching for a recipe that used some asian flavors and came upon this recipe and decided to give it a go. I served it with the lettuce chicken wraps from the same episode. It was an excellent compliment to the lettuce wraps. I think a great add in would be cooked chicken to make it a main dish. I'm sure we'll have having this one again soon!

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  • on December 17, 2008

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    I usually like rachel ray's recipes but this one was horrible! I couldn't even take more than one bite and it was expensive to go out and buy all the wierd ingredients. Very dissapointed...

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  • on August 26, 2008

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    I wouldn't make this again. Something was just missing and I followed the recipe completly. The peanut butter is very strong. There has to be a better way! Rach, work on this one!

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  • on August 02, 2008

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    I took some suggestions from other readers. I made slight changes and toasted the sesame seeds. Yes, better than take out. thanks RR

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  • on April 28, 2008

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    Yuck. Actually spit it out.
    RR is working too hard. Have made 6 of her recipes in the last few weeks. Didn't like any of them. Quality, not Quantity, Rach

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