udon noodle soup with chicken and shrimp

udon noodle soup with chicken and shrimp
 
Udon noodles are long, round, white noodles that have a wonderfully dense texture. This soup has to be one of my all-time favorites-it's not only delicious, but also quick to make.
Ingredients
  • 4 oz boneless skinless chicken breast (about I breast), diced 2 tsp minced gingerroot 2 tsp minced garlic
  • 6 cups chicken or beef stock 2 tbsp low-sodium soy sauce 6 oz fresh udon noodles 2 cups sliced bok choy
  • ½ cup sliced snow peas
  • 4 oz deveined peeled shrimp, chopped I cup bean sprouts
  • 2 large green onions, chopped
  • GARNISH
  • 2 tsp sesame oil
  • 3 tbsp chopped fresh parsley
Instructions
  1. In a nonstick wok or large nonstick saucepan sprayed with cooking spray, cook chicken over medium-high heat for 4 minutes or until meat is barely cooked through. Add ginger root and garlic and cook for I more minute. Set aside.
  2. In a large saucepan, bring stock and soy sauce to a boil. Add udon noodles; return 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.
  3. Add chicken, bean sprouts, and green onions; cook until heated through. Serve soup drizzled with sesame oil and sprinkled with parsley.
  4. SOUPS

 

This entry was posted in recipe, soup, Thai. Bookmark the permalink.