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.
More From Sunset
- 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. 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.
Only you will be able to view, print, and edit this note.Add Note