Kosher Yakisoba or Udon
Total Time: 1 Hour | Prep Time: 15 Minutes | Cook Time: 45 Minutes
Category: Chicken | Servings: 4-6
Description
This Kosher Yakisoba or Udon dish is a wonderfully vibrant and savory Japanese-style stir fry, making it the perfect dish for both busy weekdays and special Shabbat meals. The combination of tender chicken, vegetables, and hearty noodles creates a mouthwatering meal that will please everyone at the table. The key to achieving the perfect stir-fry lies in frying the ginger and green onions in hot oil to release their aromatic oils, which infuse the dish with depth of flavor. The difference between udon and soba noodles lies in their thickness—udon are thick, chewy noodles, while soba are thinner and more delicate. Whether you choose udon or soba, the results will be a deliciously satisfying dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Udon noodles (or soba) | 1 package |
| Boneless chicken breasts | 2 breasts |
| Cornstarch | 1 tbsp |
| Cabbage (shredded) | 1/4 head |
| Fresh ginger (grated) | 1 tbsp |
| Fresh garlic (minced) | 2 cloves |
| Carrot (julienned) | 1 medium |
| Green onions (chopped) | 4 stalks |
| Mushrooms (sliced) | 1 cup |
| Japanese soy sauce | 1/2 cup |
| Shiro miso paste | 1/4 cup |
| Additional cornstarch | 1 tbsp |
| Salt | 1/4 tsp |
| Sugar | 1 tsp |
| Sherry wine | 2 tbsp |
| Peanut oil (for stir-frying) | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1088.7 kcal |
| Fat Content | 45.8 g |
| Saturated Fat Content | 10.2 g |
| Cholesterol Content | 145.3 mg |
| Sodium Content | 2664.5 mg |
| Carbohydrate Content | 104.6 g |
| Fiber Content | 3.6 g |
| Sugar Content | 8.3 g |
| Protein Content | 68.9 g |
Instructions
-
Prepare the Noodles:
Begin by cooking the udon or soba noodles in a large pot of boiling water. Follow the package instructions to ensure they’re tender, which typically takes about 30 minutes. Once cooked, drain the noodles and set them aside at room temperature while you prepare the rest of the dish. -
Marinate the Chicken:
In a medium bowl, combine 1 tablespoon of cornstarch, grated garlic, and sesame oil with the boneless chicken breasts. Toss to coat evenly and refrigerate the chicken until you’re ready to cook it, allowing the flavors to meld. -
Prep Your Wok or Pan:
When you’re ready to stir-fry, heat a large wok, skillet, or cast-iron griddle over high heat. Add 1/4 cup of peanut oil and allow it to heat up until a piece of cabbage sizzles immediately when dropped into the oil—this means it’s ready for the next steps. -
Stir-Fry the Vegetables:
Add the grated ginger and chopped green onions to the hot oil, quickly stirring to release their aromatic oils. This step is crucial for infusing the dish with flavor. After 30 seconds, add the julienned carrots and continue stirring for another 30 seconds. Then, toss in the shredded cabbage and sliced mushrooms. Allow the vegetables to cook for another 30 seconds before stirring again. Stir-fry until the mushrooms release most of their water, about 4–5 minutes. Once cooked, remove the vegetables from the wok using a slotted spoon and set them aside in a bowl. Don’t discard the mushroom liquid—it will be used later. -
Cook the Chicken:
Wipe the wok clean and return it to the heat. When it’s smoking hot, take the marinated chicken from the refrigerator, unwrap it, and immediately add it to the wok. Let the chicken sizzle for 15 seconds before stirring. Stir-fry for another minute, ensuring the chicken is evenly distributed in the pan. It’s important to allow the chicken to sit and sizzle without stirring too often to seal in the juices and create a nice golden crust. -
Prepare the Sauce:
While the chicken is cooking, take the mushroom liquid and add it to a small bowl. To this, add the soy sauce, shiro miso paste, the second tablespoon of cornstarch, salt, sugar, and sherry wine. Stir the mixture well to ensure the miso paste dissolves into the liquid. -
Combine and Stir-Fry:
Once the chicken is just cooked through, add the noodles to the wok. Continue to stir-fry for 1–2 minutes, ensuring the noodles are evenly mixed with the chicken. Then, add the reserved vegetable mixture back into the wok. Stir-fry for another 3–4 minutes until everything is heated through and steamy hot. -
Add the Sauce and Finish Cooking:
Pour the prepared sauce over the noodles and chicken. Stir to evenly coat all the ingredients. Continue stir-frying for 2–3 minutes, allowing the sauce to thicken and the noodles to absorb the flavors. Keep stirring until the liquid is mostly evaporated, and the dish is glossy and sizzling. -
Serve and Enjoy:
Once everything is combined, hot, and flavorful, your Kosher Yakisoba or Udon is ready to serve. Transfer to a large serving platter or individual bowls and enjoy the satisfying, savory flavors of this comforting Japanese stir-fry. Perfect for a cozy meal or as a delicious part of your Shabbat dinner.
Pro Tips
- High Heat is Key: Stir-frying works best at high heat. This allows the ingredients to cook quickly and retain their texture, resulting in a crispy exterior and juicy interior for the chicken and vegetables.
- Make It Your Own: Feel free to customize this recipe by adding your favorite vegetables, such as bell peppers or zucchini. You can also switch the chicken for beef, tofu, or shrimp for a different variation.
- Keep Stirring: Stir-frying requires constant movement. Ensure you stir the ingredients quickly and frequently to prevent burning and to ensure even cooking.
This dish is guaranteed to be a hit with both family and guests, offering a perfect balance of flavors and textures. The combination of tender chicken, crisp vegetables, and chewy noodles, all coated in a savory sauce, makes for a satisfying meal that’s both easy to prepare and deeply flavorful. Enjoy this Japanese-inspired stir-fry for your next meal—whether it’s a casual weeknight or a special occasion like Shabbat.
