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.
Provided by Yosef Vernon
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1088.7, Fat 45.8, SaturatedFat 10.2, Cholesterol 145.3, Sodium 2664.5, Carbohydrate 104.6, Fiber 3.6, Sugar 8.3, Protein 68.9
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