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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
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.
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