MH published on June 3, 2009
Udon Pot
Total time: 15 minutes
Yields: 4 servings
Author: Anne and Chuck Strehl
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Ingredients
- 12 oz dried Udon noodles
- 1 large carrot, cut into bite-size chunks
- 8 oz chicken breasts or thighs, skinned and cut into bite-size pieces
- 8 jumbo shrimp, peeled and deveined
- Chinese cabbage leaves, cut into short strips
- 8 shiitake mushrooms, stems removed
- 2 oz snow peas, ends removed
- 6.25 cups chicken broth or instant bonito broth (dashi)
- 2 Tbl mirin
- soy sauce, to taste
- 1 bunch scallions, finely chopped
- 2 Tbl grated fresh ginger, to serve
- lemon wedges, to serve
- extra soy sauce, to serve
Instructions
Cook the noodles until just tender, following the directions of the package. Drain, rinse under cold water, and drain again. Blanch the carrot in boiling water for 1 minute, then drain.
Spoon the noodles and carrot chunks into a large saucepan or flameproof casserole, and arrange the chicken, shrimp, Chinese cabbage leaves, mushrooms and snow peas on top.
Bring the broth to a boil in a saucepan. Add the mirin and enough soy sauce to taste. Pour the broth over the noodles. Cover the pot or casserole, bring to a boil over moderate heat, and then simmer gently for 5-6 minutes until all the ingredients are cooked.
Cook the noodles until just tender, following the directions of the package. Drain, rinse under cold water, and drain again. Blanch the carrot in boiling water for 1 minute, then drain.
Spoon the noodles and carrot chunks into a large saucepan or flameproof casserole, and arrange the chicken, shrimp, Chinese cabbage leaves, mushrooms and snow peas on top.
Bring the broth to a boil in a saucepan. Add the mirin and enough soy sauce to taste. Pour the broth over the noodles. Cover the pot or casserole, bring to a boil over moderate heat, and then simmer gently for 5-6 minutes until all the ingredients are cooked.
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