Chicken Vegetable Udon Best Recipes

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CHICKEN-VEGETABLE UDON

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Chicken-Vegetable Udon image

From WW - I have yet to try but it sounds fab! Only 4 points, 183 calories, 4 grams of fat! Much better then some of the others!

Provided by JESMom

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1/4 lb udon noodles or 1/4 lb cooked spaghetti
  • 1 teaspoon canola oil
  • 1 tablespoon fresh ginger, minced
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 3 tablespoons sake
  • 2 tablespoons soy sauce
  • 1 lb chicken breast, cut into strips
  • 1 cup shiitake mushroom, sliced
  • 6 scallions, chopped
  • 1 carrot, sliced
  • 1/4 cup cilantro leaf

Steps:

  • Bring a large pot of water to a boil.
  • Add the noodles and cook until tender, about 20 minutes; drain.
  • Meanwhile, heat the oi in a large saucepan over medium-high heat. Add the ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the chicken, stirring to coat. Stir in the broth, sake and soy sauce; bring to a simmer.
  • Cover and cook at a gentle simmer until the chicken is cooked through, about 10 minutes. Add the veggies and cook till tender, about 5 more minutes. Stir in the noodles and sprinkle with the cilantro.

UDON NOODLES WITH CHICKEN, SHELLFISH, AND VEGETABLES

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Udon Noodles with Chicken, Shellfish, and Vegetables image

Provided by Shirley Cheng

Categories     Chicken     Mushroom     Shellfish     Kid-Friendly     Dinner     Clam     Shrimp     Spinach     Cabbage     Potluck     Noodle     Soy Sauce     Simmer     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients:

  • 3/4 cup carrots, thinly sliced
  • 1 cup snow peas, cut in half crosswise
  • 5 napa cabbage leaves, cut crosswise into 1-inch-wide strips
  • 4 ounces (about 2 cups packed) spinach, coarse stems removed and leaves cut crosswise into 1-inch-wide strips
  • 8 ounces dried udon noodles
  • 6 cups dashi
  • 1/2 cup light soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 ounce (about 4) fresh shiitake mushrooms, stemmed
  • 8 littleneck clams, scrubbed
  • 4 ounces (about 12) small shrimp, peeled, deveined, and butterflied
  • 2 scallions (white and green parts), cut crosswise into 2-inch pieces and julienned

Steps:

  • 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 transfer to colander to drain. Set aside.
  • Boil noodles in same water until just tender, following package instructions. Drain and transfer to 4 warmed bowls.
  • In medium saucepan over moderately high heat, combine dashi, soy sauce, and mirin. Bring to simmer, then add chicken, mushrooms, clams, and shrimp. Simmer until chicken is cooked through, mushrooms are tender, clams open, and shrimp are opaque, about 5 minutes. (Discard any unopened clams.)
  • Divide vegetables between bowls atop noodles, then ladle hot broth, chicken, mushrooms, clams, and shrimp over. Serve immediately.

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