Pan-browned Udon Noodles


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

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, ...

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