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    You are in: Home / Recipes / Kosher Yakisoba or Udon Recipe
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    Kosher Yakisoba or Udon

    Kosher Yakisoba or Udon. Photo by Ameka

    1/1 Photo of Kosher Yakisoba or Udon

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Yosef Vernon's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      In a medium bowl, mix 1 tbsp cornstarch, grated garlic and sesame oil with chicken and refrigerate covered until required.
    3. 3
      Note: All cooking of this kind should be done at the highest temperature setting.
    4. 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. 5
      Add ginger and green onions to oil and stir quickly.
    6. 6
      Then add carrots and stir again for 30 seconds.
    7. 7
      Add cabbage and mushrooms and wait 30 seconds before stirring.
    8. 8
      Continue to stir fry until mushrooms have released most of their water.
    9. 9
      Remove veggies from the wok with a slotted spoon and place in a bowl.
    10. 10
      Place remaining mushroom liquid in a small bowl and save.
    11. 11
      Wipe wok clean and place back on the heat.
    12. 12
      When good and hot remove chicken mixture from fridge and unwrap.
    13. 13
      Add oil to wok and quickly add the chicken.
    14. 14
      Let sizzle for 15 seconds then stir, making sure that oil and chicken get evenly distributed over the surface of the wok.
    15. 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. 16
      While chicken is cooking add soy sauce, shiro miso, cornstarch, salt, sugar and sherry to the mushroom liquid and stir well.
    17. 17
      When chicken is just cooked add noodles and continue to stir fry for 1 minute.
    18. 18
      Add cabbage mixture to the wok and stir fry until all is good and steaming hot.
    19. 19
      Add liquid mixture to wok and continue to stir fry until liquid is basically gone.
    20. 20
      Ready to serve.

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    Ratings & Reviews:

    • on November 24, 2010

      (To "I kissed a girl") I ate udon and I liked it. the taste of shiitake mushrooms. I ate udon just to try it. hope my burger don't mind it. It tasted good, it tasted great, hope it doesn't affect my weight.

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    • on October 27, 2010


      I made this with udon noodles and substituted broccoli for carrot, tofu for chicken and red pepper for cabbage. It was great. I put raw enochi mushrooms and toasted sesame seeds on top. Thanks for the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2008


      great. I love soba noodles. I added dried pepper flakes and more red wine since I did not have miso on hand. Also used olive oil because i did not have peanut oil. put a little bit of creamy peanut butter on my plate, to dip the chicken in.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Kosher Yakisoba or Udon

    Serving Size: 1 (386 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1088.7
    Calories from Fat 412
    Total Fat 45.8 g
    Saturated Fat 10.1 g
    Cholesterol 145.2 mg
    Sodium 2664.5 mg
    Total Carbohydrate 104.5 g
    Dietary Fiber 3.5 g
    Sugars 8.2 g
    Protein 68.8 g

    The following items or measurements are not included:

    fresh garlic

    shiro miso

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