Udon Noodles With Chicken, Shellfish, And Vegetable

Name: Udon Noodles With Chicken, Shellfish, And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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.
2
Boil noodles in same water until just tender, following package instructions. Drain and transfer to 4 warmed bowls.
3
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.)
4
Divide vegetables between bowls atop noodles, then ladle hot broth, chicken, mushrooms, clams, and shrimp over. Serve immediately.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Udon Noodles With Chicken, Shellfish, And Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Udon Noodles With Chicken, Shellfish, And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions