Udon Noodles with Chicken, Shellfish, and Vegetables

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

Ingredients

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

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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