Kosher Yakisoba or Udon
photo by Ameka
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 453.59 g raw soba noodles or 453.59 g udon noodles
- 907.18 g raw boneless chicken breasts or 907.18 g boneless chicken thighs, sliced thin
- 14.79 ml cornstarch
- 14.79 ml toasted sesame oil
- 29.58 ml peanut oil
- 946.36 ml shredded cabbage
- 14.79 ml grated fresh ginger
- 4 cloves grated fresh garlic
- 118.29 ml coarsely shredded carrot
- 6 green onions, cut diagonally in 1-inch lengths
- 226.79 g thinly sliced mushroom (white, shiitake, etc. ok)
- 59.14 ml peanut oil
- 59.14 ml Japanese soy sauce
- 29.58 ml shiro miso
- 29.58 ml cornstarch
- 4.92 ml salt
- 14.79 ml sugar
- 14.79 ml sherry wine
directions
- 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.
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Reviews
-
this is FANTASTIC! and this is from a yakisoba hater (now lover). so, i used EVOO instead of peanut oil. i'm also vegetarian, so i found this seitan based mock beef, which worked well. i also added two dried chilies to the original fry oil, and about a Tbsp of dried pepper flake. Thanks so much for this recipe! :)
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25 years ago in a Japanese cafe in, of all places, Rapid City, South Dakota I tried Yakisoba and was absolutely smitten by this dish. Since then I've hunted high and low in oriental cookbooks and the internet sites to find this dish. I look no more! My DH was very impressed with the dish-hence stressing he wants me to cook this again in the future. Thank you Yosef for this awesome dish!
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RECIPE SUBMITTED BY
Feral Grandpa
Canada