Udon Noodles with Chicken, Shellfish, and Vegetables

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


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

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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