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