Udon Noodles with Chicken, Shellfish, and Vegetables

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

Ingredients

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

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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