Kosher Yakisoba or Udon

Recipe by Yosef Vernon




  • 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.