Kosher Yakisoba Or Udon Recipes

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.

Steps:

• Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
• In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
• Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
• To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
• Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.

Steps:

• Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
• Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.