KOSHER UDON NOODLES 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:

• Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
• Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
• Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.