Made with egg noodles and Middle Eastern 'tahini', this is a cold dish - great for summer evenings.
Outstanding...it was all gone; I made a double portion to share with friends. I had no peanut oil or tahini so I used canola oil and peanut butter. I used the flat 'linguine' type Chinese noodles. It can be heated if you prefer it that way.... - 04 Apr 2006 (Review from Allrecipes US | Canada)
Okay this was great, but I had to make alot of substitutions. My tahini was a little dried out so I used peanut butter. I used udon noodles, and chili sauce instead of chili oil (1/4 t is all you need, it's hot!). Minor changes, but I LOVED the end result. - 24 Oct 2005 (Review from Allrecipes US | Canada)
This was a HIT with my family, including the 2 year old. I made some changes - doubled it all, seved warm, used whole wheat penne pasta, and blanched 1 bunch of bok choi leaves and steams (sliced small) for 2 minutes in the reserve liquid and added it to the mix. In addition, I just mixed everything together rather than putting the chicken on top of the pasta. It went great with roasted asparagus - 11 May 2006 (Review from Allrecipes US | Canada)