The salt content in this recipe was just horrendous! Way too much soy sauce and none of the spices actually go together. I recommend trying out your own version of this and I'm sure it will come out better.
I joined food.com just to review this recipe. This recipe would earn 3 stars, or more, if you make it with half the soy sauce and use the low-sodium kind! I made this with low sodium soy sauce, and doubled the entire recipe. I also added udon noodles after it was done frying. When I was making the marinade it seemed like an excessive amount of soy sauce, so I put in a few less tablespoons than it asked for. It still came out extremely salty! So if you make this, use far less soy sauce and perhaps add water to make up for the volume of the rest of the marinade. It was about the right amount of liquid, with a pound of noodles. You can also add ginger, honey, and cornstarch to make it more of a chinese "brown sauce".