Pan Browned Udon Noodles Recipe




 Fat skimmed chicken broth1⁄2 Cup (8 tbs)
 Udon noodles14 Ounce (2 packages,7 oz. each)
 Toasted sesame oil1 Teaspoon (Asian)
 Shredded cooked chicken1 Cup (16 tbs), skinned
 Cooked tiny shrimp1⁄4 Pound, shelled, rinsed and drained
 Diagonally sliced green onions1 Cup (16 tbs) (including tops)
 Reduced sodium soy sauce2 Teaspoon
 Hot sweet mustard1 Tablespoon, prepared

Nutrition Facts

Serving size: Complete recipe

Calories 1871 Calories from Fat 263

% Daily Value*

Total Fat 29 g45.2%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 331.9 mg

Sodium 2121.7 mg88.4%

Total Carbohydrates 297 g98.8%

Dietary Fiber 13 g52.1%

Sugars 6.3 g

Protein 100 g200.6%

Vitamin A 129.3% Vitamin C 118.1%

Calcium 21.2% Iron 49.8%

*Based on a 2000 Calorie diet


1. In a 10- to 12-inch nonstick frying pan over high heat, bring broth and noodles to a boil; stir gently to separate noodles. Boil until liquid is almost gone, about 4 minutes, then add oil.
2. Stir often until noodles are lightly browned, about 8 minutes. Add chicken, shrimp, and green onions, and stir until hot.
3. Spoon into wide bowls. Mix soy sauce and mustard and add to taste.