Udon Noodles with Chicken, Shellfish, and Vegetables

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


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

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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