Comments on: peanut sesame noodles

By: Humanus Genus

Humanus Genus — Sun, 13 May 2012 08:28:09 +0000

I made this a few months ago and have bought soba noodles to make it again this week. I added a lot more peanut butter than you suggested so it was a bit sticky but I really enjoyed it. Am adding diced chicken and carrot to this and subtracting tofu and yellow capsicum (out of season in Australia). I’m so in love with ginger at the moment that I’m also making Ginger Fried Rice tonight as well!

By: Shilpa

Shilpa — Thu, 10 May 2012 18:38:04 +0000

I made this for dinner last night and it was fantastic! Quick question, though – has anybody tried making the dressing in bulk and refrigerating it for later use? Any reasons to believe that it might not keep?

By: MannyFresh

MannyFresh — Sun, 04 Mar 2012 05:18:55 +0000

OH WOW – these are amazing. Thank you!! Instead of warm water, I used the water I had saved from soaking some mushrooms, that added some savoury-ness. And I added julienned carrots for additional texture. YUM.

By: Snowydrops

Snowydrops — Mon, 23 Jan 2012 10:19:36 +0000

Thanks for a delicious recipe, Deb! Although tofu plays a large part in my diet, I can’t stomach the idea of eating them cold (and to me, raw). So I pan-fried the little cubes for a minute or so on each side until it’s golden on the outside. Serving with buckwheat soba noodles, this was delicious. My husband was very pleased! =)

By: Michaela @ piquantprose

Michaela @ piquantprose — Fri, 06 Jan 2012 21:58:09 +0000

We made this for dinner last night! It was so different from what I grew up eating, and so delicious. Thanks for expanding my horizons.

By: vera@growntocook

vera@growntocook — Sat, 17 Dec 2011 19:19:49 +0000

We’ve made this recipe for the third time tonight – the kids love, it too. My husband fortunately doesn’t think tofu’s evil, he even cooked tonight. Thanks for the recipe!

By: KellyP

KellyP — Wed, 07 Dec 2011 20:23:38 +0000

Would it be so wrong to make this in December? I think not. This will be my dinner tomorrow night while the “hubs” is in class!

By: Samantha

Samantha — Mon, 03 Oct 2011 03:55:25 +0000

Love this receipt, I got rave reviews and lots of kudos.

I substituted steamed zucchini for the cucumber, to give it more of a autumn feel (instead of such a summer dish) but I love the taste of the tofu in it.

Trader Joe’s chunky peanut butter was perfect – it gave it almost a Thai feel (chunky peanut sauce for dipping), that was delicious.

By: shoshana

shoshana — Mon, 03 Oct 2011 01:55:24 +0000

Hey Deb,

Would tempeh work instead of tofu in this recipe? I haven’t cooked w/tempeh much, but nutritionally I prefer it to tofu….perhaps its better to just use chicken instead?

can’t wait to make this YUM!

By: Maggie

Maggie — Mon, 01 Aug 2011 19:31:25 +0000

Thank you so much for this. I’ve been wanting to make peanut sauce for a long time (it’s so easy, right?) but I finally did it and yours was my recipe of choice. I actually used the sauce as a dipping sauce for some fresh spring rolls I made. Holy Moly, yum!