Udon Noodle Soup With Chicken and Shrimp |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This soup is fast, easy and delicious. The bean sprouts will store longer if placed in water in the fridge Ingredients:
4 ounces chicken breasts, boneless and skinless, diced (about 1 breast) |
2 teaspoons gingerroot, minced |
2 teaspoons garlic, minced |
6 cups chicken stock (or beef) |
2 tablespoons soy sauce |
6 ounces udon noodles, fresh |
2 cups bok choy, sliced |
1/2 cup snow peas, sliced |
4 ounces shrimp, peeled and devined, chopped |
1 cup bean sprouts |
2 large green onions, chopped |
2 teaspoons sesame oil |
3 tablespoons parsley, chopped |
Directions:
1. 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.
2. Add gingerroot and garlic and cook for 1 more minute. Set aside.
3. 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.
4. Add bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender crisp.
5. Add chicken, bean sprouts, and green onions; cook until heated through. Serve soup drizzled with sesame oil and sprinkled with parsley.
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