Yields Makes 4 servings
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.

Pan-browned Udon Noodles