Pan-browned Udon Noodles
Notes: Fresh udon noodles (1/4 to 3/8 in. thick) can be found in many supermarkets and in Asian markets. You can also use similarly shaped fresh Shanghai-style noodles. Reserve any seasoning packets that come with the noodles for other uses.
How to Make It
Step 1
1
In a 10- to 12-inch nonstick frying pan over high heat, bring broth and noodles to a boil; stir gently to separate noodles. Boil until liquid is almost gone, about 4 minutes, then add oil.
Step 2
2
Stir often until noodles are lightly browned, about 8 minutes. Add chicken, shrimp, and green onions, and stir until hot.
Step 3
3
Spoon into wide bowls. Mix soy sauce and mustard and add to taste.
Ingredients
1/2 cup fat-skimmed chicken broth
2 packages (7 oz. each) fresh udon noodles
1 teaspoon Asian (toasted) sesame oil
1 cup shredded skinned cooked chicken
1/4 pound shelled cooked tiny shrimp, rinsed and drained
1 cup diagonally sliced green onions (including tops)
2 tablespoons reduced-sodium soy sauce
About 1 tablespoon prepared sweet-hot mustard
Directions
Step 1
1
In a 10- to 12-inch nonstick frying pan over high heat, bring broth and noodles to a boil; stir gently to separate noodles. Boil until liquid is almost gone, about 4 minutes, then add oil.
Step 2
2
Stir often until noodles are lightly browned, about 8 minutes. Add chicken, shrimp, and green onions, and stir until hot.
Step 3
3
Spoon into wide bowls. Mix soy sauce and mustard and add to taste.
