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.
Makes 4 servings


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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


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.

2. Stir often until noodles are lightly browned, about 8 minutes. Add chicken, shrimp, and green onions, and stir until hot.

3. Spoon into wide bowls. Mix soy sauce and mustard and add to taste.

Created date

October 2003

Nutritional Information

Calories 257
Caloriesfromfat 18 %
Protein 21 g
Fat 5.1 g
Satfat 1 g
Carbohydrate 31 g
Fiber 0.6 g
Sodium 300 mg
Cholesterol 86 mg