Reviewed: Aug. 13, 2012

Kids loved this used rice noodles instead and turned out pretty good. Would be better with the addition of more veggies red pepper, etc...maybe some baby corn

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Teresa

Reviewed: Aug. 10, 2012

This was really good but I would use less soy sauce and would use low sodium. My husband loved all the soy sauce.

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Lauren

Reviewed: Jul. 27, 2012

Good flavor. I found it to be a little too salty. Still edible, but it would have been more pleasant with less. Next time I make this, I will use reduced sodium soy sauce. Also, this tastes better with a drizzle of lemon or lime juice.

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Reviewer:

MSelvidio

Cooking Level: Expert

Living In: Olympia, Washington, USA

Reviewed: Jul. 21, 2012

This came out really good... I was lazy and used a bag of coleslaw mix for the cabbage and carrots and I couldn't find Yaki soba noodles so I used udon noodles.. I served it with rice on the side to cut any spiciness - I make a pot of rice for everything though. Overall the fam really liked it. Even my 81 year old grandma who rarely ventures into the realm of food from a foreign land....

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Livingdedgurl

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jul. 15, 2012

Really good!

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Reviewer:

Maria B.

Reviewed: Jul. 12, 2012

Yummm! Love This :)

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Marilyn

Reviewed: Jun. 14, 2012

My family really liked this but I was looking for a more unique taste. I felt the soy sauce overpowered. This was easy and relatively healthy (except for the sodium). I will likely make again as my family liked it a lot and it's easy.

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CALIFORNIADREAMIN

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Reviewed: Jun. 4, 2012

I had to make a few changes when preparing this, based on what I had available. I used 1 tsp of chili powder (for a half recipe, would use 2 tsp when making all servings) in place of chile paste. I omitted the onion and did not have any cabbage so I added some extra carrot and also threw in some green beans. The beans were good but I would like to try the cabbage next time. I doubled the garlic because we like it. This was a fast tasty recipe that I will make again sometime.

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mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: May 23, 2012

Very Good! I will be making this again!

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Reviewer:

timake456

Reviewed: Apr. 29, 2012

I halved the recipe. I used tofu and frozen Japanese veggie mix*. Did not have onion so used freeze-dried chives. Added 3 slices fresh ginger. I didn't read the instruction first, and mixed all ingredients (except tofu & veggies) together and then marinated cubed tofu in sauce while noodles cooked. I used a fresh peanut/sesame oil blend to saute some more chili paste and garlic before cooking tofu. Topped with minced ginger and Japanese chili mix sprinkles. Maybe not authentic Japanese, but still delicious! *Japanese Veg Mix - snow peas, carrots, peppers, broccoli, water chestnut

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