Pan-browned Udon Noodles Recipe

  • 1/2 cup fat-skimmed chicken broth
  • 2 (7 ounce) packages fresh udon noodles
  • 1 teaspoon Asian (toasted) sesame oil
  • 1 cup shredded skinned cooked chicken
  • 1/4 pound shelled cooked tiny shrimp, rinsed and drained
  • 1 cup diagonally sliced green onions (including tops)
  • 2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon prepared sweet-hot mustard
  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.