What the heck? Yeah, what the heck. I was going to make yakisoba but I was out of soba noodles, sake and mirin. But I had thin oriental wheat noodles, dashi, oyster sauce, hoisin sauce and Chinese rice wine. So, right, what the heck, cook with whatever’s available. And this noodle dish that is literally a cross between yakisoba and chow mein was born. Call it fusion, call it bastardized cooking, I don’t cake either way. It’s delicious and that’s all that matters.
But why do I call it a cross between yakisoba and chow mein? Why not a cross between yakisoba and lo mein? Because the noodles were stir fried separately in oil before it was tossed with the veggies. You skip that part when cooking lo mein. So, there — my yaki-chow is a cross between yakisoba and chow mein.
- 2 tbsps. of vegetable oil
- 2 shallots, thinly sliced
- 1/2 tsp. of grated ginger
- 1/4 c. of julienned carrot
- 1/2 to 3/4 c. of cooked diced pork
- 2 to 3 shiitake mushrooms (caps only), thinly sliced
- 1 c. of roughly chopped kailan (Chinese broccoli), stems and leaves separated, or whatever greens you prefer
- a generous splash of Chinese rice wine
- 1 packet of dashi
- about 2 tbsps. of oyster sauce
- 1 tbsp. of hoisin sauce
- cracked black pepper
- oriental noodles for three persons, any kind, cooked and drained according to package directions
- a light drizzle of sesame seed oil
- Heat 1 tbsp. of cooking oil in a wok or frying pan.
- Saute the shallots and ginger just until fragrant.
- Add the cooked noodles and toss to coat each noodle with oil.
- Transfer the contents of the wok to a dish. Keep warm.
- Pour in the remaining 1 tbsp. of cooking oil into the wok.
- Add the julienned carrot, pork, mushrooms and kailan stalks. Stir. Add a splash of rice wine. Cook until the wine has almost dried out.
- Add the kailan leaves, dashi, oyster sauce, hoisin sauce and pepper. Stir fry just until the leaves start to wilt.
- Add the noodles to the vegetables. Stir fry until the noodles are heated through.
- Add sesame seed oil, toss a couple of times, turn off the heat and serve.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 3