Being a Chinese-Canadian, many people expect me to eat Chinese food regularly at home. However, I am very different compared to the majority of the Canadian Chinese population. I don't enjoy Chinese food a lot. In fact, contrary to the stereotypical CBC (Canadian Born Chinese), I don't eat rice at all at home. However, what I do like about Chinese food is that it often contains a lot of flavour; some are recognizable, but most are a combination of different spices and sauces mixed together to create a single, delicious sauce, ready to be mixed or poured on top of your favourite grains. Inspired by my culture, this week I decided to make a Chinese style Yaki-Udon that also speaks to my love for Japanese food. Like many Chinese style cooking, I used trial and error to get the right concoction for my sauce to suit my tastes. In this week's recipe, I will only present the ingredients I used for the sauce with their ratios. You, as a home chef, can mix and match the ingredien...