Kosher Yakisoba Or Udon Recipes

BEEF UDON

Steps:

• Gather all the ingredients. Bring a large pot of water to a boil for the udon noodles. Once boiling, keep it on low heat until you're ready to cook the noodles.

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.

YAKI UDON

Steps:

• In a medium bowl, combine the dark soy sauce, low-sodium soy sauce, oyster sauce, mirin, rice vinegar and sugar. Taste a little and balance salty, acidic and sweet flavors, if needed.
• Bring a medium pot of water to boil over medium-high. Add the frozen noodles and cook, gently nudging them apart, until they separate and are pleasantly chewy, about 2 minutes. Drain, quickly rinse with cold water to stop the cooking, transfer to a medium bowl and drizzle with a little sesame oil (about 1 teaspoon) so they don't stick to each other.
• In a wok or a large pan, heat 1 tablespoon of oil over medium-high. Add the pork and cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Using a slotted spoon, transfer the meat to a small bowl.
• Pour the remaining 1 tablespoon of oil into the wok. Add the onion and mushrooms, and stir-fry, tossing frequently, until fragrant and the vegetables take on a little color, 2 to 3 minutes. Add the carrot, bok choy and garlic; constantly stir until the vegetables cook but still have a crunch, about 3 minutes. Stir in the scallions and cooked pork; stir-fry for 1 minute. Add the noodles and sauce, tossing until the noodles are coated and glossy. Taste and adjust any seasonings, if needed.
• Transfer yaki udon to bowls, and top each serving with chopped scallion and crushed red pepper, to taste. Serve with sesame seeds, furikake and chile oil, if you like.