This Japanese fried noodle dish is always popular with my family and guests and is as good for a week day meal as it is for Shabbat. It is important to fry the ginger and green onions so that their essential oils are released. Note: Udon are thick noodles and Soba are thin noodles.
- 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 (white, 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
- 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).
- In a medium bowl, mix 1 tbsp cornstarch, grated garlic and sesame oil with chicken and refrigerate covered until required.
- Note: All cooking of this kind should be done at the highest temperature setting.
- 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).
- Add ginger and green onions to oil and stir quickly.
- Then add carrots and stir again for 30 seconds.
- Add cabbage and mushrooms and wait 30 seconds before stirring.
- Continue to stir fry until mushrooms have released most of their water.
- Remove veggies from the wok with a slotted spoon and place in a bowl.
- Place remaining mushroom liquid in a small bowl and save.
- Wipe wok clean and place back on the heat.
- When good and hot remove chicken mixture from fridge and unwrap.
- Add oil to wok and quickly add the chicken.
- Let sizzle for 15 seconds then stir, making sure that oil and chicken get evenly distributed over the surface of the wok.
- 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.
- While chicken is cooking add soy sauce, shiro miso, cornstarch, salt, sugar and sherry to the mushroom liquid and stir well.
- When chicken is just cooked add noodles and continue to stir fry for 1 minute.
- Add cabbage mixture to the wok and stir fry until all is good and steaming hot.
- Add liquid mixture to wok and continue to stir fry until liquid is basically gone.
- Ready to serve.