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
- 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.
- 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.
- Add chicken, bean sprouts, and green onions; cook until heated through. Serve soup drizzled with sesame oil and sprinkled with parsley.
- SOUPS