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Chicken Yakisoba

Reviewed: Mar. 16, 2013
Made this for the first time tonight. It was actually my first time cooking with sesame oil, and it really made it wonderful. Like another reviewer, I used low-sodium soy sauce and omitted the salt with the vegetables, and we thought it was just the right amount of saltiness. However, we don't do a ton of salt in our house, so your preferences may vary. I scaled back the amount of chili paste (I actually used Thai Kitchen Red Curry paste because it's what I could find...it was great, but I am going to check out my options next time I'm at the Asian market). Next time, assuming I use the same paste, I'm adding the full 2T because it was still very mild the way I did it this time (approx 1/3-1/2 T). I also used soba noodles instead of yakisoba noodles, which are actually different. But I had them and I like them...I thought they worked just fine in this recipe. Based on my past experiences cooking with soba noodles, I added them at the end and just cooked until they were heated through. Otherwise, soba noodles can get too soft. If anyone else uses soba noodles, the ~10 oz pkg (3 bundles of the kind I bought) is plenty of noodles. Really delicious recipe! Thank you for sharing!
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