Yakisoba

I can't write a review yet as I have not used this recipe yet. I just want to review others rateings.

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I would eat almost 3 times a week Yakisoba from a street vendor who would bring steaming bowls to your home on his motorcycle. He had a wooden separated platform shelf mounted on the back of his cycle. It was the best I have ever eaten. Your recipe is almost as good. I did cut back a little on the amount of noodles and used udon noodles and green scallions. In the winter use carrots, summer use sweet peppers of any color. I prefer red or yellow or the small black ones.

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Not sure what went wrong with previous reviewer's attempt, I would say perhaps a spoiled ingredient. Having made this meal several times and intending to make it several hundred more, I can tell you its 5 stars all the way.

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Very easy to make, and turned out delicious! We used only half the cabbage, but will be sure to use more next time as it really just shrunk away. I added a tbsp of sesame oi for flavour and it turned out great. Thanks!

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I've made many recipes for yakisoba trying to find one similar to our favorite restaurant. This is finally it! Delicious! Thank you. Question; if one uses Bulldog sauce instead of this homemade version, does one have the right to review the recipe? I just don't understand that!

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Wonderful & sooo easy! Delicious

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Words cannot describe how delicious this is!!! The vegetables were perfect, the meat was tender, and the flavor was to die for. We can't stop talking about how good these noodles were. While cooking, I added Sriracha Hot Chili Sauce to add some spice.

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Good.

Thankfully, I read the other reviews prior to making the dish. I was able to manage the "watery" issue by keeping the lid off at times, and making the noodles "very al-dente" (allowing them to further cook in the liquid of the pan). I also gave the pork a little soy maranade.

My wife wanted more vegetables, my daughters loved the noodles, and I wanted more meat. Imagine that?

I give this a solid 4 stars with forthcoming meals makings slight changes to increase flavor. I bought precut cabbage, and thin sliced pork which I then cut into strips. Made the dish much easier. Also bought shredded carrots. The only thing I had to chop / cut was the ginger, onion and some added baby bok choy.

It was a good experience for my first time making yakisoba. I look forward to trying to make it better.

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I made this recipe exactly as listed, and I think it's just not to our taste. It was bland, watery, and incredibly vinegary. I love the idea of cheap, one dish meals. For us, though, it's not cheap. Produce here is REALLY expensive so I don't think we'll be trying this again. My husband added some Sriacha/Rooster to his, and he said it got a little better, but not anything that we held onto for leftovers.

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I liked this recipe, especially the use of veggies.
I subbed chicken for pork though (that was all I had on hand) and cut back on the carrots (as both my family and I are not big carrot people), I liked the flavor and ate it with fried onions, srirracha, and the reccomended scallions.

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Great
I substitute carrots with broccoli (which imo tastes great with soy sauce)

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great taste,fairly healthy,used 3 rotissaree chicken meat packaged coleslaw mix
GOOD FOOD!

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Very easy and delicious. Thanks. The only thing I did different was to remove the cabbage/carrot mixture from the wok before cooking the meat for food hygiene reasons, After it was cooked through I added it back.

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This was just ok for us. I followed the recipe exactly but it just didn't wow us. I am glad we tried it but I probably wont' be trying again. Thank you for posting....just not our taste.

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This had great flavor and I loved how tender the pork was in this. The amount of cabbage seemed like a lot, but it does cook down into the mixture very well. The only thing I would change would be to use slightly less noodles, maybe 8-10 ounces. There seemed to be a lot of noodles in relationship to the meat and vegetables.

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I hate to say this but something just did not smell or taste good with this recipe. I made it exactly per the recipe, but ... DH is putting pizza rolls in the oven as I type. I am sorry.

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I can't stop eating this delicious Yakisoba. I used chicken I had prepped (I cooked chicken in garlic and ginger) for another dish and the sauce was just not turning out so I found this recipe. What a great find! I used pre-shredded cabbage and carrots I bought at the 99 Cents Only store. I used green onions for the onions. My BF will be asking for this amazing Yakisoba again and soon! I absolutely recommend this recipe. (I went to the Chinese market and got fresh Yakisoba noodles as I am fortunate to leave close to a wonderful market).

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