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.

Recipe by Sunset January 1999


Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

Nutrition Facts

257 calories; calories from fat 18%; protein 21g; fat 5.1g; saturated fat 1g; carbohydrates 31g; fiber 0.6g; sodium 300mg; cholesterol 86mg.