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.

Yield: Makes 4 servings
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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 18%
  • Protein: 21g
  • Fat: 5.1g
  • Saturated fat: 1g
  • Carbohydrate: 31g
  • Fiber: 0.6g
  • Sodium: 300mg
  • Cholesterol: 86mg


  • 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. 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. 2. Stir often until noodles are lightly browned, about 8 minutes. Add chicken, shrimp, and green onions, and stir until hot.
  3. 3. Spoon into wide bowls. Mix soy sauce and mustard and add to taste.
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