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Pan Browned Udon Noodles

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Boiled

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