Skip to main content

Chinese Inspired Yaki-Udon

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 ingredients to suit your taste. Ready? Let's cook!

 Sauce Ingredients:
  • Sweet Soy Sauce (30%)
  • Black Pepper Sauce (2%)
  • Abalone Sauce (10%)
  • Unagi Sauce (50%)
  • Oyster Sauce (8%)
  • Liquid Seasoning (3 Drips)
Ingredients:
  • 1 Pack of Udon
  • 1/2 Carrot cut into small chunks
  • 1/2 Zucchini, sliced into 1cm slices
  • 1/2 Medium firm Korean style tofu, diced into small cubes
  • 1/2 Onion, sliced into thin slices
  • 3 cloves of garlic, minced or 1 1/2 teaspoon of prepackaged minced garlic
  • 3 teaspoon of corn starch (if necessary)


Instructions:
  1. In a pot, boil water and add udon. Cook according to package directions and set aside
  2. Add oil to pan over medium heat
  3. Add onions and garlic to pan and sauté until it is slightly undercooked
  4. Add tofu and zucchini into pan. Saute for 1 minute
  5. Add 1 cup of water. Close lid and let it simmer for 2-3 minutes
  6. Make your sauce now! Choose any combination of the sauces or follow mine. Mix together and set aside as your ingredients cook
  7. Open lid and put sauce and udon into pan
  8. Mix everything together and add a few teaspoons of corn starch if sauce is too watery
  9. Put udon on plate and serve



 ENJOY!

Comments

Post a Comment

Popular posts from this blog

Healthy SEA (Salmon, Egg, and Avocado) Sandwich

For health conscious individuals! This week I had the chance to make smoked salmon and scrambled egg sandwich with avocado for lunch. See below for recipe! Ingredients: 3 large eggs 2 tablespoons of milk Salt and Pepper 1 stalk of scallions, chopped 4 slices of whole wheat bread 1/4 onion, chopped 2 cloves of garlic, minced 6-7 slices of smoked salmon olive oil garlic mayonaise 2 avocados Instructions : In a frying pan, sauté garlic, onions, and scallions over medium heat until translucent. In a bowl, beat eggs and mix milk and salt and pepper. Pour the egg mixture in the pan, folding the egg mixture in as the egg coagulates. Transfer the egg to a plate once finished. Toast 6 slices of whole wheat bread in a toaster for 2-4 minutes. Cut 2 avocados into 3-4 slices each and set aside. Once bread is toasted to your preference, spread garlic mayo. Add a few slices of smoked salmon and egg until bread is  completely  covered. Finally, add 4 slices of a...
Post a Comment
Read more

Popbar: Sweet Treats on a Stick

After a nice biking trip around Vancouver, I took the skytrain to Popbar at Metrotown to enjoy a small treat. Popbar is an unique dessert bar that sells frozen treats, from gelato to sorbets, on a stick. With many flavours to choose from, this new dessert place is the place to go on a hot, sunny day. For myself, I got the vanilla pop Gelato dipped in dark chocolate and no toppings (I like my gelato as plain as possible). And, as expected, it was DELICIOUS. The flavour was just right; not too sweet, not too milky, just enough to bring out the taste of vanilla with the crunchiness and bitterness of the dark chocolate fudge. Check out Popbar on your next sunny day out!
Post a Comment
Read more

Whistler Features: MOOOOOOOO!

On a hot sunny day next to mother nature, one can only imagine relaxing under the trees...eating ice cream! ...At least that was me. While on my trip in Whistler, I had a chance to stop by their specialty ice cream store: Cows. Cows is nothing like your ordinary ice cream shop. It has a central utter theme to it. Nearly EVERYTHING in the shop is Cow related. Take this "Moovenger" shirt for example. I killed myself laughing with all the Cow puns in the store. Since Cows is famous for their ice cream, I decided to try their Oreo Cookie Ice Cream and Cookie Dough Ice Cream. I finally understood why there are always long line ups for ice cream out the door. The ice cream was DELICIOUS! It was soft enough to eat, yet hard enough to retain its perfect spherical shape. I also loved how their ice cream contains just the right amount of Oreo cookies and cookie dough. Many ice cream shops often serve ice cream with too little toppings mixed in. Another great perk of Cows is that ...
Post a Comment
Read more