Kosher Yakisoba Or Udon

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb raw soba noodles or 1 lb udon noodles
• 2 lbs raw boneless chicken breasts or 2 lbs boneless chicken thighs, sliced thin
• 1 tablespoon cornstarch
• 1 tablespoon toasted sesame oil
• 2 tablespoons peanut oil
• 4 cups shredded cabbage
• 1 tablespoon grated fresh ginger
• 4 cloves grated fresh garlic
• 1/2 cup coarsely shredded carrot
• 6 green onions, cut diagonally in 1-inch lengths
• 1/2 lb thinly sliced mushroom (, shiitake, etc. ok)
• 1/4 cup peanut oil
• 1/4 cup japanese soy sauce
• 2 tablespoons shiro miso
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon sherry wine

Recipe

• 1 cook udon or soba noodles in ample boiling water until tender, drain and store at room temperature (30 minutes of the cooking time is for the noodles).
• 2 in a medium bowl, mix 1 tbsp cornstarch, grated garlic and sesame oil with chicken and refrigerate covered until required.
• 3 note: all cooking of this kind should be done at the highest temperature setting.
• 4 in a large wok, skillet or cast iron griddle heat 1/4 cup of peanut oil until a piece of cabbage will sizzle quickly in it (almost smoking).
• 5 add ginger and green onions to oil and stir quickly.
• 6 then add carrots and stir again for 30 seconds.
• 7 add cabbage and mushrooms and wait 30 seconds before stirring.
• 8 continue to stir fry until mushrooms have released most of their water.
• 9 remove veggies from the wok with a slotted spoon and place in a bowl.
• 10 place remaining mushroom liquid in a small bowl and save.
• 11 wipe wok clean and place back on the heat.
• 12 when good and hot remove chicken mixture from fridge and unwrap.
• 13 add oil to wok and quickly add the chicken.
• 14 let sizzle for 15 seconds then stir, making sure that oil and chicken get evenly distributed over the surface of the wok.
• 15 let sizzle for 1 minute (it is important to let food sit and sizzle when stir frying, this seals the juices in) then stir again.
• 16 while chicken is cooking add soy sauce, shiro miso, cornstarch, salt, sugar and sherry to the mushroom liquid and stir well.
• 17 when chicken is just cooked add noodles and continue to stir fry for 1 minute.
• 18 add cabbage mixture to the wok and stir fry until all is good and steaming hot.
• 19 add liquid mixture to wok and continue to stir fry until liquid is basically gone.
• 20 ready to serve.