CHICKEN YAKI UDON
This delicious stir-fry is similar to yakisoba, but is made with thick, white udon noodles and tossed with a much simpler sauce. Often used in soups, udon noodles are also delicious fried--the texture is just awesome because they are chewy. Try to find frozen or fresh udon noodles. Dried udon noodles will work, too, but you'll lose some of the signature texture.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
- Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and saute until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
- Pour soy sauce over vegetables and chicken; saute 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 6 g, Fiber 3.4 g, Protein 19 g, SaturatedFat 0.9 g, Sodium 792.1 mg, Sugar 3.7 g
KOSHER YAKISOBA OR UDON
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
YAKISOBA
This is a dish that is popular in Japan and usually sold as street food. This version is made with pork, although you could easily substitute chicken or tofu.
Provided by PalatablePastime
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
- Cook noodles in boiling water about 8 minutes, or until tender.
- Drain noodles and rinse under cold water.
- In a large deep skillet or wok, cook onion in oil for about 3 minutes.
- Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
- Add the pork and cook for 2 minutes more.
- Cover the mixture with noodles and pour the sauce over all.
- Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
- Place on a serving platter and garnish with chopped scallions, if desired.
YAKI UDON
These thick wheat noodles with mushrooms and cabbage are made for slurping - a lovely low-fat, low-calorie vegetarian supper
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 486 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 35 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 3.3 milligram of sodium
More about "kosher yakisoba or udon recipes"
YAKI UDON (STIR-FRIED UDON NOODLES) 焼きうどん • JUST …
From justonecookbook.com
4.6/5 (140)Calories 976 per servingCategory Main Course
- Gather all the ingredients. I like using frozen Sanuki udon noodles, which require blanching in boiling water for just 1 minute before using. If you use dried udon noodles, boil them according to the package instruction.
- Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot into 2” (5 cm) long strips.
- Discard the tough shiitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnish). Cut the rest of the scallion into 2” (5 cm) pieces.
YAKI UDON: EASY ONE-PAN MEAL - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (17)Total Time 40 minsCategory NoodlesCalories 312 per serving
- Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds - 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.
- Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.
- Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.
- Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add the mushrooms and mirin, and cook until caramelized.
STIR-FRY BEEF UDON NOODLES {JAPANESE YAKIUDON} - THE …
From thetastybiteblog.com
NIKU UDON RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
YAKI UDON (STIR FRIED UDON NOODLES) - RECIPETIN JAPAN
From japan.recipetineats.com
YAKI UDON VS YAKISOBA — WHAT'S THE DIFFERENCE?
From foodsguy.com
MONGOLIAN BEEF UDON - SEASONS AND SUPPERS
From seasonsandsuppers.ca
THE DIFFERENCE: YAKISOBA VS SOBA VS RAMEN VS UDON VS …
From japanese-products.blog
YAKI UDON | STIR FRIED UDON NOODLES - DRIVE ME HUNGRY
From drivemehungry.com
YAKISOBA NOODLES RECIPE (EASY AND VERSATILE) | KITCHN
From thekitchn.com
YASAI YAKI SOBA RECIPE | WAGAMAMA WOK FROM HOME
From wagamama.com
YAKI UDON RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
VEGETABLE UDON STIR FRY (VEGGIE YAKI UDON) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CAMP COOKING: ONE PAN YAKI UDON · I AM A FOOD BLOG
From iamafoodblog.com
BEEF UDON STIR FRY - KHIN'S KITCHEN YAKI UDON RECIPE
From khinskitchen.com
YAKI UDON (QUICK & EASY STIR FRIED NOODLES) - CHOOSING CHIA
From choosingchia.com
UDON NOODLE SOUP (KAKE UDON) かけうどん • JUST ONE COOKBOOK
From justonecookbook.com
YAKI UDON RECIPE (焼きうどん) JAPANESE STIR-FRIED UDON NOODLES
From norecipes.com
VEGETABLE YAKISOBA: 25 MINUTE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
EASY 15-MINUTE YAKI UDON (STIR FRIED UDON NOODLES) | COOKERRU
From cookerru.com
HOW TO MAKE YAKISOBA AT HOME | TASTE OF HOME
From tasteofhome.com
COPYCAT WAGAMAMA YAKI UDON RECIPE » RECIPEFAIRY.COM
From recipefairy.com
KOSHER UDON NOODLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IS YAKISOBA AND BEST YAKISOBA RECIPE | WE LOVE JAPANESE FOOD
From welovejapanesefood.com
YAKI UDON WITH SHRIMP (JAPANESE STIR FRIED NOODLES)
From chilitochoc.com
EASY 15 MINUTE JAPANESE CURRY UDON | WANDERCOOKS
From wandercooks.com
KOSHER YAKISOBA OR UDON RECIPE - FOOD.COM
From pinterest.com
YAKISOBA (JAPANESE STIR FRIED NOODLES) - RECIPETIN JAPAN
From japan.recipetineats.com
CHICKEN YAKI UDON - BITES OF BERI
From bitesofberi.com
THE BEST YAKI UDON - やき うどん | PICKLED PLUM
From pickledplum.com
GOUSTO'S WAGAMAMA YASAI YAKI UDON | JAPANESE RECIPES | GOODTO
From goodto.com
15 AUTHENTIC JAPANESE UDON RECIPES THAT YOU MUST TRY AT HOME
From sudachirecipes.com
KOSHER YAKISOBA OR UDON BEST RECIPES - AMAZINGCOOKINGGUIDE.COM
From amazingcookingguide.com
BEST NABEYAKI UDON RECIPE - HOW TO MAKE NABEYAKI UDON …
From delish.com
UDON NOODLES WITH BAY SCALLOPS AND BABY BOK CHOY RECIPE
From seriouseats.com
THE EASIEST NOODLE DISH EVER (YAKI UDON) - JOSHUA WEISSMAN
From joshuaweissman.com
YAKI UDON RECIPE | HOW TO MAKE ONE OF JAPAN’S FAVORITE NOODLE …
From bitemybun.com
KOSHER YAKISOBA OR UDON | THEFOODTASTING
From thefoodtasting.com
AUTHENTIC YAKISOBA (JAPANESE STIR-FRIED NOODLES WITH PORK)
From sudachirecipes.com
KOSHER YAKISOBA OR UDON RECIPE - FOODGURUUSA.COM
From foodguruusa.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
VEGETARIAN JAPANESE UDON NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #jewish-sephardi #poultry #asian #japanese #middle-eastern #kosher #chicken #dietary #stir-fry #meat #technique
You'll also love