I have nothing to say about this recipe except: DELICIOUS! I followed the recipe exactly except that I cut down on the butter a bit in the first step and used some garlic olive oil instead (the butter later in the recipe made up for this, no problem). I personally would recommend using Mirin and sake and not subbing it for something else-- that sweet, subtle flavor can't be found anywhere else. But if you're looking for sake and mirin, don't go to the liquor store. Mirin is a COOKING wine, and thus would be found in your local grocery store (or Asian food store) in the cooking wine and/or asian food section. Sake should be with all other wines and beers. Worth the extra hunt in the grocery store because this recipe is so yummy we ate every last bite!

Reviewed On: Jun. 10, 2008

Delicious-- not traditional Japanese, but I found a similar recipe that mentioned that this was an adaptation of a Yakisoba-style noodle dish from the Philippines, so maybe it's not TOO far off. As for the flavor itself, though, I was very impressed. DEFINITELY cut the paste to 1/2 to 1 tbl spoon, and if you can find the chili paste that is a combo chili/garlic paste (same company with the green top, typically found at Asian food stores and sometimes even major grocery stores like Safeway) it's even more delicious. Besides the addition of the chili/garlic, the only other change I made was a few splashes of Mirin (Japanese cooking wine) throughout the stir-frying process. I like the way the Mirin balanced with the soy and spice, so you may want to try that if you have some on hand. Either way, though, a very delicious and well rounded recipe.

Reviewed On: Jun. 6, 2008

This was a perfect recipe! Very tasty and easy. I did add oregano and a bit of provance spices to the flour, but besides that I didn't change a thing-- everyone loved it.

Reviewed On: Apr. 13, 2008