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!
Weeknite Meals 
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. 🙂
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!