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Pan-browned Udon Noodles

Yield 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.


  • 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

Nutrition 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

How to Make It

  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.