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
  • 6 cups dashi
  • 4 ounces spinach
  • ¼ cup mirin (Japanese sweet rice wine)
  • ¾ cup carrots
  • 8 ounces dried udon noodles
  • + 6 more ingredients
    • 1 cup snow peas
    • 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
    • 4 ounces small shrimp , peeled, deveined, and butterflied
    • 2 scallions (white and green parts)
    • 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


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