Pan Browned Udon Noodles Recipe
Ingredients
| 1/2 cup fat-skimmed chicken broth | ||
| Udon noodles package | 2 | |
| Toasted sesame oil | 1 Teaspoon | |
| 1 cup shredded skinned cooked chicken | ||
| 1/4 pound shelled cooked tiny shrimp, rinsed and drained | ||
| Green onions | 1 Cup (16 tbs), sliced | |
| About 2 teaspoons reduced-sodium soy sauce | ||
| Hot mustard | 1 Tablespoon | |
Directions
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.
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.
Chef
