Udon Noodles with Chicken, Shellfish, and Vegetables

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network