The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jun. 2, 2009
I couldn't find soba noodles at my grocery store (and they're usually pretty good about ethnic items), so I used whole grain linguini instead. I added carrots and I steamed the veggies for about 4 minutes to partially cook them. I think this tasted better than it would have raw. I just eyeballed the amount of sesame seeds to add and I'm pretty sure I used far less than half a cup. With my modifications, I really enjoyed this. Tasted good both warm and cold.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: May 20, 2009
Didn't hate it but didn't love it either. Had to double the sauce for the amount of noodles used.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: May 18, 2009
Soo-ba yummie! I added a veggie stir-fry as recommended by others (carrots, broccoli, onions, mushrooms, & baked tofu); and poured on a mixture of soy sauce, sesame oil, sugar, & fresh ginger at the very end. I liked the presentation, and turns out those soba noodles are pretty nutritious and high in protein. I'd definitely like to use this recipe again. Thanks!
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 21, 2009
You can do several things with this recipe... I didn't have balsamic vinegar, so I substituted for red wine vinegar and it tasted just as delicious. Also, you can add cooked chicken (fake chicken for vegetarians)in the end, and it tastes absolutely delicious with it. Nice filling, but not heavy meal on a hot day
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 20, 2009
I did double the sauce because I found it a little bland. Very tasty and a huge hit with a sushi party I threw. Will make again...Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Mar. 16, 2009
I browned extra seeds and then I tripled the sauce and let it sit a bit longer in the extra sauce to absorb as much as possible into the noodles. I served it luke-warm... my roommate and boyfriend loved it!
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Cooking Level: Expert

Home Town: Cedar Lake, Indiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 18, 2009
The sauce was not that flavorful and not to our liking. Would change it up next time I made it.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 2, 2009
Made with whole wheat spaghetti....maybe not as spectacular because of that!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 27, 2009
I decided to blanch the broccoli first based on some reviewer's comments, but I think it would have been much better raw. You need the sharper flavor and crunch of raw broccoli to balance this salad. The dressing is absolutely delicious and would also make a good marinade.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 19, 2009
I would have given this 3 stars, but my 7 year old daughter RAVED. This definitely needs to sit for an hour or so at room temp to let the flavors meld. It's missing a layer of flavor like some others suggested. I added a grated carrot and julienne cucumber at the end. I think next time I'll make the peanut sauce from the Satay Chicken from this site, leave it a little thin, then add about a half-cup to the sauce. It's still pretty good cold the next day.
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Cooking Level: Expert

Home Town: Eagar, Arizona, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 6, 2009
This was good. I left out the veggies and just made the noodles and it was awesome. A family favorite that I know I will be making again and again. Served with Melt in your Mouth Porkchops (on this site) and steamed veggies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
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Reviewed: Jan. 2, 2009
Very tasty. Sauteed sliced mushrooms, halved baby carrots, and thinly sliced green cabbage in place of broccoli and used rice vinegar in place of balsamic. The only soba noodles I could find were buckwheat-yam; used parsley to perk up the appearance.
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Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 1, 2009
This recipe turned out very good. I added some stir fried chicken pieces to add a little protein and make it more of a main course. Had it as part of a NYE dinner party.
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Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Bolingbrook, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 23, 2008
This recipe was awesome!!! I whipped up some teriyaki chicken to add to it and my whole family enjoyed this Asian cuisine! I can't wait to make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 19, 2008
This was really great. I doubled the sauce and added carrots to the broccoli. I also sauteed the vegetables briefly and served the dish hot. I also used Udon vs Soba noodles because that's what I had on hand. Good stuff.
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Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 15, 2008
This is a very quick and easy way to prepre soba. I used Chinese black vinegar, and otherwise followed the recipe. Next time I will make more sauce, and lightly steam the broccoli. Also, I will try with peas and mushrooms. I am very interested in trying cold leftovers tomorrow. Thanks.
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 15, 2008
Almost like from the bento of my favorite Japanese place!
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 8, 2008
Very nice recipe. Made the following revisions based on others' suggestions: substituted Rice Wine Vinegar for the Balsamic; used half tamari and half low salt soy for the soy component; sauteed the broccoli, a couple cups of chopped napa cabbage, a couple stalks of thinly diagonally sliced celery, one can of rinsed asian mushrooms until slightly softened and heated through; tossed the sauteed veggies with the cooked noodles and sauce; topped with cilantro, scallions, and sesame seeds to taste.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 4, 2008
this is a good recipe it tastes really good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Dec. 2, 2008
Very good. I tasted during the 30 min wait and it was a little bland so I added a hand full of Cilantro.
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Cooking Level: Expert

Home Town: Hanover, Indiana, USA
Living In: Rochester, Minnesota, USA

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