Pan-browned Udon Noodles

Ingredients

• ¼ pound shelled cooked tiny shrimp, rinsed and drained
• 2 packages (7 oz. each) fresh udon noodles
• ½ cup fat-skimmed chicken broth
• About 1 tablespoon prepared sweet-hot mustard
• 2 tablespoons reduced-sodium soy sauce
• 1 cup shredded skinned cooked chicken
• 1 cup diagonally sliced green onions (including tops)
• + 1 more ingredients
• • 1 teaspoon Asian (toasted) sesame oil

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, ...

View full recipe at My Recipes