Kosher Yakisoba Or Udon Recipes

KOSHER YAKISOBA OR UDON

Steps:

• 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.

YAKISOBA

Steps:

• In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
• Cook noodles in boiling water about 8 minutes, or until tender.
• Drain noodles and rinse under cold water.
• In a large deep skillet or wok, cook onion in oil for about 3 minutes.
• Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
• Add the pork and cook for 2 minutes more.
• Cover the mixture with noodles and pour the sauce over all.
• Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
• Place on a serving platter and garnish with chopped scallions, if desired.

AUTHENTIC YAKISOBA

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.