Stir Fry Noodles (Chow Mein)

yakisoba

I had a crazy afternoon, with tax filing and client interfacing, before you know it it’s 6pm! Little girl kept on telling me it’s time to cook, but I was pulling my hair out trying to tie up some lose ends before dinner time. Finally I decided to just cook something super simple. Inspired by Just One Cook Book’s Yaki Soba recipe last week, I pulled some available ingredients out of the fridge and made this in less than 30 minutes, fast and yummy!

Ingredients:
2 cloves of garlic, minces
1 stalk of green onion, chopped
3 thin slices of fresh ginger, thinly slices
2 red hot pepper, seeded and slices
1 head of broccoli, or any vegetable you have available, cleaned and cut into florets
4 tbsp chicken stock
4 Chinese sausage, thinly slices
1 bag of fried tofu, cut into bite size
2 tbsp of oil
1 bag of Yaki Soba or Chow Mein Noodles

Sauce:
1 tbsp rice wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Hoison sauce
1 tbsp oyster sauce
1/2 tsp white pepper

Mix the sauce ingredients into a small bowl, set aside
Heat up 1 tbsp oil in a wok, toss i n garlic, green onions, ginger and hot pepper, stir until fragrant
add broccoli florets, stir fry for 1-2 minutes, pour in 2tbsp of chicken stock, toss in Chinese sauce and tofu, then cover wok and let the vegetable steam for about 2-3 minutes, stir occasionally
Once everything’s heated thoroughly, take out and set aside
Heat up remaining oil in the wok, add the noodles and try to separate them, add the remaining 2 tbsp of chicken stock will make this easier. Stir fry for 2 minutes then add the previous ingredients. After mixing everything thoroughly, add the sauce and stir fry to make sure everything’s covered. Serve immediately. Enjoy!

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2 Comments Add yours

  1. Cindy you are too kind to include the link. Thank you. Your Chow Mein looks great! The taste is a lot different from Japanese Yakisoba, but I actually don’t know how to cook original version (chow mein). I see, you put dark and light soy sauce. Do they taste totally different or just the color? I could imagine adding oyster sauce, but never knew about adding hoison sauce! Very educational. 🙂

    1. Jeno says:

      Hello Nami! I used to use the flavoring package that’s included in the Yaki Soba, but decided to try something a bit different today. Not sure whether this is how the Chinese restaurants stir fry their chow Mein, but my family enjoyed it very much. When I was tasting the sauce before pouring it into the wok, I thought the combination was a bit too salty, but the hoison sauce probably neutralized it somehow so the outcome was good. As for the soy sauce? Good question, my Mom tells me there’s a difference in taste between the dark and light ones, though I think it’s more of a color and consistency thing, maybe I should do a taste test so we can find out!

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