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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Cowgirl Chrissy

Cooking Level: Expert

Home Town: Cranbrook, British Columbia, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: May 1, 2008

I taught an after-school enrichment class for middle schoolers and they all loved this recipe! I was surprised because I thought it might be too spicy for them. Only issue I had was that I couldn't find the chile paste at my local grocery store.

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cindy goss mansfield

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Reviewed: Apr. 19, 2008

I'm not really concerned with food being "authentic" as long as it tastes good, so this gets 5 stars. I used less chile paste just for my preference and this was delicious. Our largest, most expensive grocery store carries soba noodles, but it's cheaper to get them at an Oriental food store or a natural food store...even if they're as expensive as at the regular grocery store, they tend to be better quality (more buckwheat, less wheat). I think you can also order them on-line if you live in a small town without natural or specialty stores.

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FROGGYOGA

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

This was delicious! The only thing I changed was cutting the soy sauce in half and using mirin to make up the difference. I just couldn't see using all that soy sauce - it's so salty! It turned out fantastic.

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 4, 2008

really tasty, I'm gluten free (allergy) so I had to use soy sauce w/o wheat and I couldn't find the buckwheat noodles so I had buy these rice noodles from an Asian market that worked fine. Those dining with me enjoyed them as well. SPICY :)

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kc

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Reviewed: Mar. 23, 2008

I made this with shrimp and my family loved it. I used the 2T chili paste and it was hot for me but my fire eating family asked me to increase it next time. Very fast and easy to make. Thanks for sharing.

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Marie C.

Cooking Level: Expert

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Reviewed: Mar. 21, 2008

I loved this. Only used 1 tbls of chile paste and couldn't find soba noodles anywhere (where do you get these?) so I used Ramen noodles as others suggested.

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casey

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Reviewed: Mar. 18, 2008

I just got up from the dinner table. I made this recipe as stated except I used sarachi Thai chili instead of chili paste (didn't have any) Next time I will cut the chicken chunks way smaller than 1 inch, add a whole bag of cabbage (way more convenient), cut the chilie paste to 1 tablespoon (it was really spicy) and add all the noodles (1 package) and double the sauce. It was tastey, just spicy. I will make again with adjustments. Thanks for sharing the recipe.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 13, 2008

I was stationed over in Hawaii for four years and spicy yakisoba was my favorite dish in the mom and pop shops over there. This is pretty close to the real thing...not quite "authentic," but still very good. I used SriRacha Hot Chili sauce and it is relatively easy to find in the grocery store (clear bottle, green top, with a rooster on the front) I like spicy food and for me this was just about right, but would probably cut back to 1 1/2 tablespoons next time. I also like salty foods, but this was a little too salty for me (not trying to nitpick)...so I will cut the soy sauce back to a little over a 1/3 of a cup, but that is all personal preference. I will make this again. Thanks for the recipe.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Mar. 13, 2008

This was very good and I will make it again. I cut back on the chili paste by 1/2 tablespoon fearing that it might be too hot for my taste (as others have stated). I thought the spice level was perfect using that measurement. Other than that I followed the recipe to the letter. I think I might have had too much cabbage and not enough chicken. I will adjust the next time.

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George F

Cooking Level: Intermediate

Home Town: Youngsville, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Feb. 16, 2008

I cook for a fraternity and every time I do stir fry, I have to do this recipe, also. It is soooo good. I do cut back half on the chile paste. Thanks for sharing.

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fratcook2

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Reviewed: Feb. 16, 2008

I could not find chili paste at Winco or Safeway. I used top romen noodles for the noodles. Results were OK :/

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carstensen1

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Reviewed: Feb. 3, 2008

Not bad. However, being part Japanese and growing up eating the authentic Japanese food, it is not the traditional authentic recipe. And just a note after reading one of the other reviews, not trying to criticise: tonkatsu sause is not yakisoba sauce, it is a completely different sauce for a completely different dish, so you will not get the traditional yakisoba flavor, but kudos for trying the tonkatsu sauce! Not many people know what that is at all.

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BusyMomma92607

Cooking Level: Beginning

Home Town: Yakima, Washington, USA

Living In: Missoula, Montana, USA

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Reviewed: Jan. 27, 2008

This was really good, I used linguine noodles instead and I doubled up on the chile paste added a bit more spice.

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lmassey

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Reviewed: Jan. 24, 2008

Looked for chile paste in supermarket and only saw Thai chili paste that I was afraid might be too hot. So I used chile powder & red pepper flakes which probably added a completely different flavor, but worked. DH was not thrilled with the way it looked, but after his third helping suggested we might have it again. I will go to the Japanese grocery and get the right chili paste for my next try. Thanks for the delicious recipe!

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Judy Fine

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Reviewed: Jan. 15, 2008

I could only give this 3 stars making the recipe as stated. 2 tablespoons of chilli paste was way too much for me. It wasn't the heat factor that spoiled my first attempt at this dish, it was that all I could taste was chilli. I agree that this is a great base recipe with alot of potential to personalize the sauce mix. I intend to add mirin to the soya sauce and perhaps a teaspoon or two of Japanese cooking wine to the chicken. Other than the chilli overkill, everything else was great.

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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 9, 2008

Wow, this was a great recipe. Instead of using the soy sauce (which I love) I had to use teriyaki sauce because of my husband. I also didn't even include the chili paste (which I couldn't find at the store) and didn't use anything as a substitute. This was a great and easy meal which I will be adding to my regular rotations. Next time I'm going to add some fresh mushrooms, I think that would taste WONDERFUL! It wasn't bland at all even without the chili paste or powder...etc.

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Rica D

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Winter Park, Florida, USA

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Reviewed: Dec. 20, 2007

I realy enjoyed this dish. Next time I might use a little less soy sauce but other than that, the dish was flavorful.

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chefk4

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Monterey Park, California, USA

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