Udon Noodles with Chicken, Shellfish, and Vegetables

Udon Noodles with Chicken, Shellfish, and Vegetables
Photo by CIA/Keith Ferris


  • 5 napa cabbage leaves
  • 1 ounce fresh shiitake mushrooms
  • 8 ounces dried udon noodles
  • ½ cup light soy sauce
  • 8 littleneck clams
  • 1 cup snow peas
  • ¼ cup mirin (Japanese sweet rice wine)
  • + 6 more ingredients
    • 6 cups dashi
    • 4 ounces spinach
    • 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
    • 4 ounces small shrimp , peeled, deveined, and butterflied
    • ¾ cup carrots
    • 2 scallions (white and green parts)

Bring large pot water to boil over high heat. Have ready large bowl ice water. Add carrots, snow peas, cabbage, and spinach to boiling water and blanch until crisp-tender, about 30 seconds. Using slotted spoon, transfer vegetables to ice water to stop cooking (reserve boiling water), then transfe...

View full recipe at Epicurious


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