Pan Browned Udon Noodles
|Fat skimmed chicken broth||1⁄2 Cup (8 tbs)|
|Udon noodles||14 Ounce (2 packages,7 oz. each)|
|Toasted sesame oil||1 Teaspoon (Asian)|
|Shredded cooked chicken||1 Cup (16 tbs), skinned|
|Cooked tiny shrimp||1⁄4 Pound, shelled, rinsed and drained|
|Diagonally sliced green onions||1 Cup (16 tbs) (including tops)|
|Reduced sodium soy sauce||2 Teaspoon|
|Hot sweet mustard||1 Tablespoon, prepared|
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.