1. 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). 2. In a medium bowl, mix 1 tbsp cornstarch, grated garlic and sesame oil with chicken and refrigerate covered until required. 3. Note: All cooking of this kind should be done at the highest temperature setting. 4. 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). 5. Add ginger and green onions to oil and stir quickly. 6. Then add carrots and stir again for 30 seconds. 7. Add cabbage and mushrooms and wait 30 seconds before stirring. 8. Continue to stir fry until mushrooms have released most of their water. 9. Remove veggies from the wok with a slotted spoon and place in a bowl. 10. Place remaining mushroom liquid in a small bowl and save. 11. Wipe wok clean and place back on the heat. 12. When good and hot remove chicken mixture from fridge and unwrap. 13. Add oil to wok and quickly add the chicken. 14. Let sizzle for 15 seconds then stir, making sure that oil and chicken get evenly distributed over the surface of the wok. 15. 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. 16. While chicken is cooking add soy sauce, shiro miso, cornstarch, salt, sugar and sherry to the mushroom liquid and stir well. 17. When chicken is just cooked add noodles and continue to stir fry for 1 minute. 18. Add cabbage mixture to the wok and stir fry until all is good and steaming hot. 19. Add liquid mixture to wok and continue to stir fry until liquid is basically gone. 20. Ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
