Photo: Tina Dawson
Udon Noodles with Chicken, Shellfish, and Vegetables
13 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
713
Calories
73g
Protein
6g
Fat
89g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup carrots, thinly sliced
- 1 cup snow peas, cut in half crosswise
- 5 napa cabbage leaves, cut crosswise into 1-inch-wide strips
- 4 ounces (about 2 cups packed) spinach, coarse stems removed and leaves cut crosswise into 1-inch-wide strips
- 8 ounces dried udon noodles
- 6 cups
- 1/2 cup light soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
- 1 ounce (about 4) fresh shiitake mushrooms, stemmed
- 8 littleneck clams, scrubbed
- 4 ounces (about 12) small shrimp, peeled, deveined, and butterflied
- 2 scallions (white and green parts), cut crosswise into 2-inch pieces and julienned
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes