Chinese Cold Pasta Salad

Great cold Chinese pasta dish

I added some extra veggies and grilled chopped up pork chops to this. Tripled the sauce except the peanut butter. We enjoyed this. Thanks for the easy recipe.

Love it!!

Great to make at the beginning of the week and use for lunches.

I really like the ideas of this recipe, but it was a bit bland for me. I used udon noodles, added fresh grated ginger to the sauce and some Hawaiian chili water. If you use natural peanut butter you shouldn’t have trouble. I like crunchy. I added shrimp and thought it was a really decent light dinner.

very tasty, I put a little more red crushed pepper to spice it up

This was good, everyone enjoyed it. We had it as a main dish but I think it would be better as a side to chicken or fish prepared in the same style.

My husband said it was okay, but once he heated it in the microwave for just a few seconds said it was excellent!

I loved this recipe. I did not have everything but it still came out good. I used Bragg’s amino for mine and a vegetable bullion cube.

A quick and easy side dish! I used low sodium soy sauce, cut the red pepper flakes in half and used a little chili garlic sauce instead. I warmed the peanut butter to make it easier to work with and added a little rice wine vinegar. I used only the green onion and topped with a little toasted sesame seed. Overall, very tasty!

Thanks! This was a very different recipe with a unique flavor; very easy to throw together.

I was so excited when I read the ingredients & couldn’t wait to make this for my family…unfortunately it didn’t turn out as I had planned. The flavor was blah and the garlic totally over powered the dish, making it hard to enjoy. I tried to save it & added a can of olives that I drained and halved. This helped, giving it a little needed flavor but I will not be making it again..

Very good and very easy. I omitted the red bell pepper just because I didn’t have any on hands and used dry cilantro and chives instead of the green onions, again for ingredients on hand. The result had a beautiful color, but it was a little spicy for our taste so I added about a tablespoon of honey, melted. It might be that the substituted ingredients could have made the recipe more spicy, but in either case, I’d definitely like to make it again 🙂

Added grated ginger and broccoli, and used only 1/2 the pepper flakes – very good. I doubled the sauce as others suggested, but it was very soupy. I think this is because I refrigerated my noodles ahead, so they weren’t as starchy and sticky, sucking up the sauce. Next time I won’t be doubling the sauce.

Yum! I have been making this recipe for years and it is still one of my favorites. I’ve never had trouble with the peanut butter, but I think that is because I mix the room-temperature broth and pb together first before adding cold components. I usually double the sauce (except for pepper flakes) because the noodles suck up so much of it as it cools. I make enough to last several days and use cilantro as a garnish each time rather than mixing it in to avoid wilting and discoloration over time. Great with tofu or chicken breast added.

I’ve been wanting to make this for a couple of weeks and could now kick myself for not doing it sooner!!! INCREDIBLE!!! Allergic to bell pepper so deleted that but added one rib of celery, finely diced. Added a splash of lime juice. Will be making this all summer long, doubling as I go. Absolutely divine!!!!

I’m giving this 4 starts because I added what the reviewers had said in order jazz this up. Shredded carrots, water chestnuts, dash of rice wine vinegar, and chopped cashews (for sweetness). I had to double the sauce as well because otherwise it is bland. Used capellini instead of fettuccine because I like a thinner noodle. Overall however this is a GREAT combination of flavors. Even better the second day after it sits. Thanks for this recipe!

Tasty for sure! Only used half the red pepper and it was spicy enough for us.

this was fantastic! just finished making it – but i added a few of my own touches. i added a handful of shredded carrots (buy the kind from the store that’s already shredded!) i also added a tablespoon of sesame seed oil for a little asian flair and at the end i threw in some toasted sesame seeds! after seeing other reviews about the difficulty in mixing the pb, i poured the broth in a bowl and added the pb and threw that in the microwave at half power for 1-2 mins and it mixed very easily! also didn’t have fettucine on hand so i used thin linguine instead. definitely taste the sauce before adding to the noodles – i added a little more soy sauce as i didn’t think 2 tbsp was enough. overall it has excellent flavor and i will definitely be making this again! thanks for sharing!!

Really spicy! I used 1 1/2 tsp of the red pepper flakes and it was HOT! I added one cooked, cubed chicken breast and served this warm.

Quick and easy, spicy but flavoring was very bland. I think I would double the sauce recipe next time for more flavor~