I made half the recipe, and it worked well. I halved all ingredients except for the brown sugar; half would have been 2 tablespoons and I only added one. I used regular reduced-sodium soy sauce and added a little piece of fresh ginger to the processor. I tasted the sauce and thought it needed something so I added about 1/2 tsp fish sauce. I see now that the directions say to add salt that is not in the ingredient list! I did not notice that before and didn't add the salt. I think the fish sauce added better flavor than plain salt. I also added some shredded raw carrot. We enjoyed this.
I used a 1-inch chunk of freshly chopped ginger and definitely cut the 1/4 cup of brown sugar to 1 Tbs. I also used a few shakes of red pepper flakes instead of black. In place of frying tenders, I used a whole boneless breast basted with the toasted sesame oil, slow baked at 200 degrees for an hour and thin sliced on the bias when cooled. The chicken stayed incredibly moist and, with the addition of some fresh cilantro to the scallion, I had a winner. But it should chill overnight to absorb all flavors.
I did not have ginger flavoured soya sauce so used tamari and grated some fresh ginger in to mix. I chopped the garlic and put it in a bowl along with everything else and used an immersion blender (easier to clean than a food processor). I found the dressing too sweet. I should have used natural, unsweetened peanut butter but didn't have any. Or, I could have used less brown sugar. I added hot chili flakes in oil to add some heat and counter the sweetness and it was much better.
I warmed up precooked prawns and put them, along with the dressing on wholewheat spaghettini.
Not sure if I would make this one again as I have other recipes similar to this that I like better.
Super easy. I added cilantro instead of scallions. Very tasty, next go around I will add napa cabbage and maybe some wontons.
Very good and very easy. I added a bit of shredded ginger since I couldn't find ginger-flavoured soy sauce. I forgot the rice vinegar, but it was still very good and I'll do it next time without the vinegar. I'll make a 1/2 recipe for a family of 4.
I've been trying for years to find a good sesame noodles recipe, and I finally found one that suits my taste buds. As another poster mentioned, I could not find ginger-flavored soy sauce, so I used tamari and added a pinch of ginger. I also used sliced, pounded chicken breasts instead of tenders. I've shared this with several friends, and will definitely make it again!
The "quick" recipes are never as quick as I would like. That said, awesome noodles that could be a great base to any number of ingredients besides just chicken and scallions. We added cilantro and it was yummy. Good for leftover veggies and meat...
This dish was fabulous. I used a little less soy sauce and added a pinch of ground ginger (in place of the ginger soy sauce). The peanut sauce was just the right consistency to soak in to the chicken and pasta. Bravo - we'll make this one again!
My husband is a huge fan of the dan dan noodles that you find in Chinese restaurants. This came really close and he had 3 servings, which is a lot even by his standards. I used low sodium soy sauce and omitted the chicken so we ate it as a vegetarian dish. It was wonderful.
When I first read this recipe it sounded great, something my family would enjoy. However, the sauce was awful. I re-read the recipe several times to see if I had made a mistake? It was too salty and much thicker than what was mentioned in the article. I ended up throwing the sauce away and making a tomato sauce to go with the pasta. I have tried lots of recipes from Fine Cooking. This was my first that wasn't fine at all.