Even though this hardly tasted like a real yakisoba in Japan, it was still pretty good. My friend who was visiting liked it and had a second bowl. I don't know how to make this taste like the one I know from Japan. Some suggested Worcester sauce but that didn't help much in recreating the yakisoba flavor from home. A note: You will need a large wok or pan to accomodate 1/2 cabbage head suggested in this recipe. I had to give up and reduce the amount of cabbage into a half.

Reviewed On: Mar. 21, 2005

It was an "interesting" flavor, the bubbly melted cream cheese inside that gives a creamy texture. I love cilantro so I used a lot of it. I think cilantro could be substituted with with different types of herbs like chives and green onions etc. Interesting but very good!

Reviewed On: Mar. 21, 2005

This was pretty good ... great for a lunch box together with Tamaki/Koshihikari rice. I made this twice, once with fresh ginger (grated) and the other time with a poweder ginger. Needless to say, fresh ginger tastes much better - the whole dish tastes much tangier. But then once in a while when you feel lazy, you can use powdered ginger, it still tastes okay!

Reviewed On: Dec. 8, 2003