Udon Noodle Soup With Chicken And Shrimp Recipes
UDON NOODLES WITH CHICKEN, SHELLFISH, AND VEGETABLES
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
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.
CHICKEN UDON NOODLE SOUP
This is a delicious chicken udon noodle soup.
Provided by Erin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
- Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g
UDON NOODLE SOUP WITH CHICKEN AND SHRIMP
This soup is fast, easy and delicious. The bean sprouts will store longer if placed in water in the fridge
Provided by Abby Girl
Categories Poultry
Time 27m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large wok or large saucepan sprayed with cooking spray, cook chicken over medium high heat for 4 minutes or until meat is barely cooked.
- Add gingerroot and garlic and cook for 1 more minute. Set aside.
- In a large saucepan, bring stock and soy sauce to a boil. Add udon noodles; redturn to a boil. Reduce heat to medium high; cook for 4 minutes or until noodles are tender.
- Add bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender crisp.
- Add chicken, bean sprouts, and green onions; cook until heated through. Serve soup drizzled with sesame oil and sprinkled with parsley.
Nutrition Facts : Calories 272.9, Fat 6.7, SaturatedFat 1.6, Cholesterol 56.1, Sodium 1276.1, Carbohydrate 33.2, Fiber 2.3, Sugar 5.4, Protein 19.2
SHRIMP 'N' CHICKEN NOODLE SOUP
Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.
Nutrition Facts :
UDON WITH CHICKEN AND SCALLIONS
These udon noodles with chicken and scallions come together in under 30 minutes.
Provided by Lillian Chou
Categories Chicken Onion Pasta Vegetable Quick & Easy Dinner Lunch Gourmet Lunar New Year Dairy Free Peanut Free Tree Nut Free No Sugar Added Noodle
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
- Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
- While noodles cook, tear chicken into chunks.
- Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
- Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
- Cooks' Note
- If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
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