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Pan-browned Udon Noodles





Yields
Makes 4 servings

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.

 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
Step 1
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.

Step 2
2

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

Step 3
3

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories257
% Daily Value *
Total Fat 5.1g7%

Saturated Fat 1g5%
Cholesterol 86mg29%
Sodium 300mg14%
Total Carbohydrate 31g12%

Dietary Fiber 0.6g3%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.