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

Recipe from


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


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.

January 1999
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