Reviewed: Apr. 25, 2007

So very, very good! Taking the others' suggestions I did the following: used Sriracha (Rooster) Sauce in place of the chili paste; doubled the garlic; used 8 chicken tenders instead of breasts (I can see using sliced beef or cubed tofu too!); cut the carrots into matchsticks; to the cabbage mixture I added 1/4 cup chicken broth to help the softening process; after the cabbage mixture was softened I added 1 small can of drained & coarsely chopped bamboo shoots, 1 can of drained bean sprouts, and about 1/2 cup of prepared muchrooms. A touch of chopped scallions on each serving was the finishing touch!

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 1, 2007

This was tasty, easy and quick! My husband loved this recipe, He is still talking about it (two weeks later). I only used about half of the amount of chili paste the recipe called for and it was still a bit too spicy for me. next time I will use even less, so I can enjoy it too.

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Mar. 28, 2007

This was yummy! Couldn't find chili paste so we used 1 heaping teaspoon of chili powder. It was hardly spicey (which I like) so if you want that kick use more. Also used low sodium soy sauce and it was still on the salty side, but still very good. Will make this one again!

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 21, 2007

Pretty good, although not what I was expecting. A westernized version of an excellent japanese dish. Still my kids loved it so I will probably make it again.

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Erin

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Reviewed: Mar. 12, 2007

A very Western version of a Japanese dish. This dish is so common that it is probably eaten at least once a week by everyone in Japan. A common lunch meal for most schools each week.

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Jasonsan

Cooking Level: Beginning

Home Town: Bluffton, Indiana, USA

Living In: Sapporo, Hokkaido, Japan

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Reviewed: Feb. 12, 2007

This is an awesome recipe, and has become a family favorite! Instead of chile paste, I use a mild red curry paste, and can't imagine making it without it. This recipe is quick, healthy, makes great leftovers and delicious! Thanks for the recipe.

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h_martens

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Gold Coast, Queensland, Australia

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Reviewed: Feb. 8, 2007

I would have rated this recipe 3 stars but I didn't follow the recipe completely so I don't want to effect it's score. So here's what not to do - I used chili oil instead of chili paste because that's what I had on hand and for fear of making it too spicy I only used a quarter teaspoon. Without the spice it's pretty bland yet salty. I will make this again but will add more garlic and sesame oil and include other seasonings like ginger and rice vinegar.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Feb. 7, 2007

Very delicious! I used mushroom soy sauce which is a little thicker and more flavorful. The chicken got so tender and wonderful. YUM!!

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Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Jan. 29, 2007

This was wonderful. I was concerned that it might be too spicy because of the reviews so I went light on the chili sauce a touch. Will not change a thing next time. All 3 (12,10,6) kids liked it. Will make again with out a doubt. THANK YOU MAXWELL

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Jillian

Home Town: Dearborn, Michigan, USA

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Reviewed: Jan. 18, 2007

Pretty Good - I agree about the chili paste (change to 2 tsp instead)plus I would lessen the amount of soy sauce- Yakisoba is too wet.

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 14, 2007

I served this dish at an "asian themed Potluck" last night, and it was a hit. I will be making this again for sure.

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AJFOOTE

Cooking Level: Expert

Home Town: Canoga Park, California, USA

Living In: Boone, North Carolina, USA

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Reviewed: Dec. 28, 2006

I LOVE the spices in this recipe! An incredibly easy and flavorful recipe. Beware of those who aren't so keen on spice.

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Lisapple

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 10, 2006

Made this last night for dinner. Even better today. After reading others' reviews, I made the following changes: Used 1 Tb. chile paste (will use the whole 2 the next time---not spicy at all with the 1), 2 lbs ground chicken breast, 1/4 cup lite and 1/4 cup regular soy sauce,(will probably use all regular next time---not salty enough for my taste), 10 oz. pkg of angel hair coleslaw, 1/2 of 10 oz. bag of matchstix carrots, about 9 sliced cremini mushrooms, 1 can diced water chestnuts (drained and rinsed), 1 can bean sprouts (drained and rinsed) and a 10 oz. pkg of dry udon noodles.

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KatyAngel42

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Reviewed: Dec. 3, 2006

Great recipe...I think it might be improved with a little more crunch. Next time I might throw in some water chesnuts, soy beans/snow peas, etc.

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got2swmfree

Cooking Level: Beginning

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Reviewed: Oct. 18, 2006

My husband liked this dish a lot, but I thought that it was a bit too salty with all the soy sauce. The chicken came out wonderfully tender, but next time I would cut back on the cabbage and maybe exchange the carrots for another vegetable. I couldn't find chili paste, so I used Thai chili sauce, which was very good with it. I think the sauce needs something though to cut back on the overpowering soy sauce flavor..maybe rice wine or sugar?

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CeruleanMoon

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2006

With a few modifications, this was very good. Used low sodium soy sauce, more garlic and vegies and cut back on the chile paste. Added more seasonings too. Family was very happy and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 16, 2006

This recipe is ok but it's better with a tablespoon or two of sake (or sherry) added with the soy sauce. I used one tablespoon of the chili paste (following other reviewers advice) and it was a nice amount (heat lovers can always add more to their own plate). I also threw in an extra clove of garlic and bean sprouts. If you have pickled ginger I strongly recommend putting it on top just before serving. I also highly recommend pan-frying the noodles a little at the end (add a touch of water if needed to separate them and let water evaporate- I think yakisoba literally means "fried noodles' so it makes sense to include this step).

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Kimber B.

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Reviewed: Aug. 15, 2006

Anybody who could eat this with 2 T of chilli paste in it has a mouth allot tougher than me. I used 1/2 tsp and I thought it was plenty. Ok, but not a make again.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Jun. 20, 2006

This was just OK. I liked the spicy, salty flavour but felt like something was missing? The addition of honey and fresh chopped ginger would probably help lift the taste of this dish.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: May 23, 2006

This was really good. I made some changes: I used peanut oil instead of canola, I added 1 1/2 cups broccoli, 1 cup of mushrooms and because of all the veggies made a little extra sauce due to the veggies. I highly recommend this recipe, my husband and I both loved it!

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