Udon Noodles with Chicken, Shellfish, and Vegetables

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


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