Reviewed: Nov. 2, 2008

Yikes, this is hot!! I don't know how anyone would handle 2 Tbsp. Otherwise, very yummy. I will make it again! And I am going to scale down the soy sauce. There is lots of room for experimenting with ingredients.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

Yikes! My husband offered a review after trying to get it down, "It tastes like cardboard." Sorry.

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sashelena

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

OMG! this was my first attempt at making Yakisoba anything. It was fantastic. I used Sambal Oelek, ground chili paste made by Huy Fong Foods as recommended by Tim's Oriental Market. Clear bottle, green top and rooster on label. I used packaged cole slaw mix, chicken tenders, fresh mushrooms, bean sprouts and snow peas which meant to double the sauce. Ramen noodles are a staple in my kitchen so I used them up instead of buying soba. Hubby gobbled it up and wants to me make it at least once a month. Next time I will use shrimp. Thanks for a keeper.

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FREDDY3

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Miami, Florida, USA

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Reviewed: Oct. 21, 2008

Love this recipe. I love Japanese Yakisoba and I love this too even though it is an Americanized version. Spicy which I like a lot.

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Brigit

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Reviewed: Sep. 25, 2008

Have no idea what I did wrong but I didn't not like this at all. DH ended up really liking it after I put several teaspoons of curry and a sprinkling of red pepper flakes in. Hence the 3 stars. Sorry

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Sep. 24, 2008

I brought this to a potluck but the noodles ended up being too mushy. For a dinner item it's great when eaten right away, but don't let it sit too long.

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Lindakelly

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Reviewed: Sep. 17, 2008

I have made this several times, always differently, and always turning out pretty good. I've made it according to the recipe, with kikkoman tonkatsu sauce and with yoshida's original sauce. I have to say we preferred it with yoshida's the most.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Sep. 16, 2008

Very nice recipe. Made it "as is" and it was not a disappointment. Thanks for sharing.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Sep. 4, 2008

We LOVED this recipe. It was great but we had to use ramen noodles (minus the seasoning) because we can't find an asian market near us. We might try it with cowmein noodles next. Still great though.

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Fairisia

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Reviewed: Jul. 18, 2008

My son is all into learning Japanese. I surprised him for his 20th birthday with this dish. He has eaten Yakisoba before and LOVED this dish.. Followed directions completely. So simple and delish

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Brenda

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jun. 28, 2008

This recipe is great! So what if it isn't true "yakisoba," it is a delight to my taste buds! I make this a few times a month for my family as it is quick and easy! I throw in whatever veggies I have on hand, which are most often leeks, snow peas, carrots, and onions. As of late, I have been adding in some La Choy Teriyaki Sauce and some La Choy Garlic Ginger Sauce. This recipe is also great without any changes, however.

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Twigfilly

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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Reviewed: Jun. 24, 2008

Great recipe - I didn't have any chilli paste on hand so used chilli sauce and sprinkled in a couple of crushed dried red chillis.

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Jun. 22, 2008

I like it spicy. I find that chopping a jalepeno finely and adding it to the dish gives it that extra flavor I like.

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Dani Troup

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Jun. 18, 2008

I really enjoyed the cabbage and soba noodles in this recipe. And, it had a lot of chicken which was excellent. I highly recommend it. Just make sure you really do use a large skillet, at the end it gets pretty full.

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dmlitblb

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Reviewed: Jun. 11, 2008

Very good. Probably not traditional, with the chili paste in it, but that was ok with us. Definately a 5 star from my husband. I liked it and will make it again since all 4 in my family liked a lot. Tiny bit on the dry side. I used only 1 Tblsp of the paste after reading the reviews and am glad I did. I also added a little sesame seed on top of the finished dish. Will make again.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Jun. 6, 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.

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TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: May 30, 2008

Very good!! Didn't want to bother with the carrots so left them out. Used half bag of shredded cabbage ... will use more next time. Had to bring down the heat of the chili paste by adding about 1/4 cup chicken broth. Spicy but very tasty!! Will make again since kids loved it (less heat, though).

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TGal

Cooking Level: Expert

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Reviewed: May 28, 2008

Great recipes! I used more chili paste then it called for, but I wanted it hot and spicey.

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Rose88

Cooking Level: Intermediate

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Reviewed: May 28, 2008

I thought it was pretty good, not your ordinary chicken dinner. I did not find the chili paste so I had to use red pepper flakes and some of chili garlic sauce. I also cooked the veggies longer than was recommended for them to get softer. As I said I thought it was good but I will not be making this again. There are similar Asian recipes that are better.

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alina

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Reviewed: May 11, 2008

Great basic recipe. I used pork instead of chicken, regular spaghetti instead of the noodles called for, a splash of fish sauce, and lots of Korean red chili paste (probably 3 Tbs). I threw in a very large minced jalapeno, a few splashes of white wine, and a couple tsp. of fresh minced ginger because we LIKE spicy! I would have given this 5 stars but the half cup of soy sauce is just WaYyyyy too much. Cut the soy in half (at least) and it's a winner!

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