Reviewed: Aug. 8, 2007

Really was looking forward to making this dish. However, could not find the soba noodles in the 2 grocery stores I visited. So I subed in some udon noodles. I found the 2 tsp. of chili paste way too hot for my palate. Perhaps others may like it this hot. Also found heating the oils and the chili paste created quite a splatter.

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RoseH

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Reviewed: Aug. 6, 2007

I made this tonight for the first time. It was very, very good and I made it exactly as the recipe said. I'll maybe use less soy sauce next time, other than that, it was perfect.

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GML

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Reviewed: Aug. 6, 2007

I prepared this dish exactly as the recipe states and thought it quite good. I will make it again, adding more vegetables as that is my personal preference, and if that makes it less "authentic," so be it.

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frymama

Cooking Level: Expert

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Reviewed: Aug. 6, 2007

My fiance and I loved this recipe. Made exactly as written except that I used a bag of coleslaw mix from the produce section instead of chopping a cabbage myself. Used the stated amount of "Rooster" sauce, thought the heat was perfect. We both thought that it would be great with more fresh veggies. Next time I will add water chestnuts and broccoli (maybe pea pods)

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POOTER301

Cooking Level: Intermediate

Home Town: Wauwatosa, Wisconsin, USA

Living In: Hayden, Alabama, USA

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Reviewed: Aug. 6, 2007

Very good and easy. I too added additional vegetables and bean sprouts. I used reduced sodium soy sauce. I used less than was called for in the recipe because it's easier to add it at the table than to have too salty a taste in the finished dish. I tend to follow the cooking commandment 'Taste as you go', it usually works out in the end.

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Maureen MacK

Cooking Level: Expert

Living In: Medfield, Massachusetts, USA

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Reviewed: Aug. 6, 2007

Yum. Used sweet chilli sauce instead of chilli paste as that was all I had. Added capsicum ( sweet red pepper I think you call it) and bean shoots. I shall definitely make this again

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deddans

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Reviewed: Aug. 5, 2007

this was a very tasty dish. i made the dish with the original recipe of sauces. i really like the chilli paste favor. i will have to make it spicier next time. i did add extra garlic and both bean sprouts and mushrooms. next time i think i will make it with bamboo shoots and baby corn as well, just to try it out (i really don't think you could limit all the different veggies that would work in this, peas, water chestnuts etc.). oh, and i also used pulled rotisserie chicken from a local store...so good.

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paul

Cooking Level: Intermediate

Home Town: Mound, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 4, 2007

I really loved this recipe. Didn't add carrots because I didn't have them, added napa cabbage and rooster sauce because that is what I had. It was VERY spicey, and I LOVE spicey so I was thrilled with this new recipe. will make again! thanks for the recipe.

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Brooke

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Reviewed: Aug. 3, 2007

I thought this recipe was very tasty. I look for new things with ingredients not too hard to find. We all do not have time to wander around ethnic shops. So, as to the "not authentic" reviews, well, we are here. Adapt. Also cabbage is a truly nutritious vegetable which I try to incorporate into different recipes. Thanks for the American version of this.

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Mary M

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Reviewed: Aug. 3, 2007

I think this recipe was nice, I also think that one should not attempt to make this Yakisoba Chicken if one already knows they will not be happy with it not making it the exact cultural way it originated in Ye Old Japan over 400 years ago... but I am educated now, so thank you. Anyway, thanks alot for the Almost Yakisoba Chicken.

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Gena

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Reviewed: Aug. 3, 2007

This recipe is getting rave reviews so it's obviously very popular and delicious to the reviewers, but having lived in Japan for 23 years, I must say this is not an authentic recipe. A true Japanese yakisoba recipe would never have any chili sauce in it, and it would be finished with matchstick red pickled ginger and Aonori (green flake-type seaweed). Japanese foods tend to have very subtle favors which probably does not have "enough kick" for the American palate, and as a result, recipes tend to get modified quite extensively. I mean no offense by this review, just wanted to inform the public.

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gurohime

Living In: Sammamish, Washington, USA

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Reviewed: Aug. 3, 2007

This is just awesome, I used chinese cabbage, some green beans,some red and green bell peppers and garlic paste to give that extra Zing my hubby really loves this thanks for the receipe my husband suggests that next time try adding few fresh beansprouts, combinations of Veggies are endless !!!

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PK, Groton

Home Town: Nairobi, Nairobi, Kenya

Living In: Groton, Connecticut, USA

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Reviewed: Jul. 18, 2007

We just finished eating this dish and we absolutely loved it! Our modifications: udon noodles (because we had them on hand), more garlic, a little more sesame oil,the rooster sauce that others have substituted and we added broccoli. So healthy and tasty. Thank you!

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Roninroyaloak

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Reviewed: Jun. 23, 2007

The simplicity, intense flavor, and healthiness of this dish has made it a favorite at our house. We have it almost weekly. If you don't like things spicy beware, because I regularly partake of spicy, and this one's a doozy if you make it to spec. And we do. Awesome!

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LUNCHBOX

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 23, 2007

Very good!!!

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JMFIDUCCIA

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Reviewed: Jun. 4, 2007

Very Good. I used 1 T. of the Rooster sauce in place of the chili paste. I used 1 t. of the sesame oil instead of 1/2t. I thought it needed a little more. I used a bag of frozen stir fry veggies because I forgot to buy the cabbage.

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LISA V.

Cooking Level: Intermediate

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Reviewed: May 6, 2007

I used traditional tonkatsu (yakisoba) sauce for this instead of making the sauce from scratch and it was awesome - made by Kikkoman and found at my regular grocery store. I also added fresh grated ginger, minced garlic, and a few dashes of soy sauce instead of a whole 1/2 cup. For extra veggies we threw in bean sprouts and mushrooms. We added a dash of crushed red pepper for a little kick - this was very tasty and cooked nicely in my wok! Try the tonkatsu sauce - it will definitely give you the yakisoba flavor you are looking for!

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 4, 2007

Very tasty! I too used the rooster hot sauce. I only used 1 tbs. though and I am glad that I did, because it was very spicy to me. My very picky husband on the other hand thought it was right:) He even went back for seconds, something that he rarely does. Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Apr. 27, 2007

I loved the meal, had some problems with the noodles though. I use the spices on my everyday chicken meals.

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E. Ash

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Reviewed: Apr. 26, 2007

For having so few ingredients, I thought this was incredibly flavorful. And I didn't even use chile paste because I couldn't find it in the store. I substituted about 2 tsp. of chile powder, 1/2 tsp red pepper flakes, and a dash of cayenne pepper. Also used 3 cloves of garlic instead of 2. The result was just the perfect amount of spice (warms the mouth but still allows you to taste your food). The soy sauce tasted great on the chicken, veggies, and noodles. I just added a dash of rice wine vinegar to the veggies as they were finishing cooking. Will definitely make again.

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ANNALOU18

Cooking Level: Expert

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