Yakisoba

Okay, so I tried to make yakisoba tonight, and it was... okay.  Just okay.  I learned a few important things.

1.  You have to have actual soba noodles, not somen noodles, which are vermicelli-sized and really too small for the right texture.

2.  You need to cook the noodles less than you normally would, because they'll soak up soba sauce while frying and get mushy.

3. You need more sauce than you think... and I need to do more research on what to put in the sauce, because mine was kind of blah.