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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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 30, 2006

excellent. you can control level of heat in this recipe by reducing the amount of chili past e you use. i think i will reduce it to 1 1/2 tablespoon next time. great flavor and texture. everything you would want in a dish. THANKS!

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MONNALIKI

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Reviewed: Apr. 22, 2006

Extremely tasty. Even my mother (who doesn't really do spicy food) enjoyed it. I think you could even skip the soba noodles all together if you really wanted to. Tip: If you've pre-soaked your noodles and left them to settle while you cook the rest of the recipe, it would probably be a good a idea to give them a quick rinse (and move them around a bit) just before you place them in the skillet, just so they can separate. I didn't do that, and I wound up with globs or noodles stuck together. Still tasted pretty good, but each noodle didn't get coated with the spicy sauce.

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Ramenfan

Cooking Level: Beginning

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Reviewed: Apr. 4, 2006

This was good, but I did make the following changes: Added 3 cloves of garlic, and a similar amount of fresh ginger. Cut the cabbage wayyyy down. I used about 2 cups and added some baby corn, sliced red pepper, mushrooms and sugar snap peas. I also cut down the soy sauce and added a little hoisin and oyster sauce. I found soba noodles and thought they were quite good. Topped with bean sprouts, this was a healthy, low fat meal that my hubby and I both enjoyed. Will make again.

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 29, 2006

I thought this was really good. The only thing wrong was that it was a little too salty. I would recommend using a low sodium soy sauce or add something to water down the salt.

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Amber

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Reviewed: Mar. 14, 2006

My husband and I enjoyed this meal, but the 2 T chili paste was a bit much for me. (He thought it was great!) I drained the sauce off the chicken before I added it to the vegetable mixture. It was tolerable then, but I think I would have enjoyed it better if I'd only used half the chili paste. Otherwise, yummy!

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Feb. 25, 2006

Very good. Took it to work for a potluck and it got lots of praise. I used udon noodle since I couldn't find soba noodle. They worked fine. Next time I make it, I will add more veggies. This recipe is a keeper!

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notali

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Reviewed: Feb. 5, 2006

This recipe was okay. I didn't have soba noodles, so I used whole wheat spaghetti. I like soy sauce, but this was just too salty for my liking. I would have added more cabbage, and maybe some snow peas or other vegetables to give this dish some color. (It just looks bland!) I might make it again, but I would doctor it up.

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JENNASEA

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Reviewed: Jan. 28, 2006

This didn't taste too much like the yakisoba we have in the local teriyaki joints but it was still really good. A nice change from ordinary dinner. My husband made this one for us and he followed the recipe exactly except we couldn't find any straight chili paste so we went with Thai Red Curry Paste. The heat was just right for the grownups with 2 tsp but only one of our kids could eat it so kids may not appreciate how hot it is. Two things I would change next time we make it - add more cabbage and add some kind of green vegetable, like broccoli or zucchini. All in all a tasty little dish!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Jan. 24, 2006

This was hot! I pretty much followed the directions, adding a few more veggies and then tasted this and nearly spat fire. I rinsed of the noodles to get rid of some of the chili paste and it was much better. Be careful when using the chili paste. I thought it looked like a lot and for me it was too much. I ended up adding even more veggies at the end.. some more sauted cabbage and zucchini. This is great to take to work for lunch.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jan. 18, 2006

This one's a keeper. I admit that I couldn't follow it to the letter so I used what I had as follows: about half a pound of good smoked ham for the chicken (cut in julienne), napa cabbage, chili-garlic paste, and linguine for the soba. I cut the soy down to 1/3 cup since I had salty ham in it already. I used low salt and can't imagine using regular because it would be super salty then. It was quick, tasty and full flavored. My kids enjoyed it and I will definitely make it again.

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JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Morgan Hill, California, USA

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Reviewed: Jan. 16, 2006

my husband was stationed in japan for 5 years with the marine corps. he loves japaneese food and is very particular about it. when i made this for him, he said it tasted just like it does in japan with the exception of the chili paste. he still really liked it and i thought it was absolutely delicious. i will definitely make this again!

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esther

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Oceanside, California, USA

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Reviewed: Nov. 28, 2005

We loved it! It had great flavor and we loved all the veggies in it. I used the less sodium soy sauce (I recommend this since you do use a lot of soy sauce), and added some green onions. I also used thai red curry paste instead of the chile paste because that's what I had on hand, and I used less than called for because it would be too spicy for me. The first time I tried I added the red curry paste with the oils in the pan, but it burned very quickly. So I threw that out and added the paste in with the chicken and soy sauce, and it worked just fine! Also, make sure to cut the carrots into pretty small pieces because I think mine were a little to large and they didn't quite cook all the way through. You'll enjoy this recipe.

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Hillary

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 13, 2005

Pretty easy and pretty good.

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AREMAYER

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Reviewed: Oct. 29, 2005

good variations: half thai red curry paste, half chile paste in the sauce. Udon noodles good replacement for soba.

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honeyspur

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Reviewed: Oct. 17, 2005

This was delicious, my son is a big Beef Yakisoba fan so i changed the chicken to beef and it was great, i also used some oyster sauce and added some mushrooms, this is a keeper

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GET_CRACKIN

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Aug. 21, 2005

This was yummy, I altered it alittle. I added some chicken broth and some mushrooms in the cooking process. I topped it with hard boiled egg and green onion.

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SMGUINN

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Reviewed: Jul. 30, 2005

This was delicious and very easy and healthy. I'll definitely make it again. I'm going to try it with shrimp, too. Thanks!

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ApplePieSF

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