Kosher Yakisoba or Udon

Kosher Yakisoba or Udon created by Ameka

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.

Ready In:
1hr
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Yosef Vernon
Contributor
@Yosef Vernon
Contributor
"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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  1. Ameka
    Kosher Yakisoba or Udon Created by Ameka
    Reply
  2. Simba7
    (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.
    Reply
  3. LittleNico
    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!
    Reply
  4. LittleNico
    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!
    Reply
  5. Lisa in Chicago
    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.
    Reply
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