This was great. I
used 2/3 the noodles
and could definitely
use less next time.
I tried to add some
of the mushroom
soaking liquid to
the stir-fry for
additional flavor
Great way to use up cabbage – the cabbage wilts down significantly. Used only 1/2 pound of pasta and substituted bow tie pasta for the Chinese noodles! Left out mushrooms. Used dried ginger, about 1.5 T. Added one can of great northern beans, for extra protein, at the end. The sliced hard-boiled eggs and extra cilantro were very good. My husband loves the sauce and this dish.
I see this as a recipe with alot of potential, and I am looking forward to making it again, next time using 1/2 lb. noodles instead of the whole pound, and using at least 5 cups of the napa cabbage.
I substituted parsley for cilantro, fresh crimini for the dried shitake, and used fewer green onions. Delicious! Served it for a Chinese New Year ladies’ luncheon and the ladies loved it! Filling, not fattenning!
I made this dish
with ordinary green
cabbage, cooking
the cabbage for
about 4 minutes
before adding the
scallions. I also
used fresh
shitakes, cooking
them separately for
about 5 minutes.
The
cabbage was crisp
tender, and the
shitake meaty. My
husband and I found
the flavor
combinations
delicious.
We all loved it! I made the following changes:
-Used rice noodles, due to a family member’s allergy. Soaked the noodles first, then stir-fried them with the garlic etc.
-Per previous reviews, added the cabbage @ the same time as the green onions so that it wouldn’t get “mushy.”
-Again, per previous reviews, added peanuts. Yum.
-Used fresh shitakes.
I made it earlier in the day and added the garnishes & peanuts at the last minute. I highly recommend it!
I’ve got to disagree, I didn’t think the recipe was all that amazing. Maybe I used the wrong noodles (azumaya asian noodles) or over cooked the cabbage (I followed the directions on the recipe) but it was overly mushy and not particularly tasty.
Really good. Refreshing and light.
Followed the recipe and it’s a very tasty dish. May ad more napa cabbage next time because it really shrinks down when it wilts.
If I could have rated this 6 forks, I would have! I love this recipe and can’t wait to make it again. This will be something I make monthly – and I don’t do that with much. As always, I changed a few things in this recipe to make it my own: Instead of using dried mushrooms, I used fresh shiitake mushrooms. Also, I just went ahead and used powdered ginger instead of fresh and it worked great (just in case you don’t have fresh on hand). Also, I didn’t use eggs at all, but instead, I added cashews. However, in the future, I do plan to add the eggs for another dimension. But the most important thing I did to this recipe to make it excellent was I added a couple good healthy squirts of Thai red chile sauce to the mixture to give it some heat. And finally, I served this noodle dish WARM, not chilled. I followed the advice of the last reviewer from CT and served it with the hoison chicken, chopped up on top. It was an excellent noodle bowl you can curl up with on the couch and go to town with. Did I mention I love this recipe?
Divine! Delicious exactly as written – I served sliced “spicy hoisin chicken” breasts on top, so it had enough kick; otherwise I would toss in some red pepper flakes. I, like others, used fresh (crimini) mushrooms because I had them and they were great. I also omitted the eggs, and instead mixed in and topped with lots of chopped peanuts. Truly delicious served hot or cold, and I cannot wait to make it again. I halved the recipe and it was just enough for two people — too good!
Excellent! Used fresh soba noodles, fresh shitakes, at room temperature. Thank you for the numerous suggestions re adding chili sauce. Served with Martha Stewart’s Asian-marinated roast duck, but this would go well with any plain meat. Can’t comment on the quality of the leftovers – there were none.
Overall I loved this recipe but did do a few things differently. I had fresh shitakes so I used them. After reading earlier reviews, I doubled the amount of cabbage and could have used even more — I prefer a higher vegetable to noodle ratio. I used 1/4 cup of toasted sesame oil rather than 1/3 cup of regular sesame oil. Also added some hot chili oil to heighten the flavor without making it spicy. Yum.
Yummy! It did need a kick, though. I cut back on the sesame oil to 1/4 cup, added more rice vinegar (1 1/2 tbsps), and added a teaspoon or two of chili oil.
Also have made this with baked, marinated tofu instead of eggs and if I don’t have enough dried mushrooms, I will add fresh ones.
This recipe and the ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS recipe comprise my room-temperature pasta recipes for hunting trips, football games, picnics. These recipes do not taste like pasta with salad dressing!