Best 2 Udon Noodles With Chicken Shellfish And Vegetables Recipes

Indulge in a culinary journey to the heart of Japanese cuisine with our delightful Udon Noodles with Chicken, Shellfish, and Vegetables. This savory and satisfying dish combines the chewy texture of udon noodles with tender chicken, succulent shrimp, and a medley of colorful vegetables. Bathed in a rich and flavorful sauce, each bite offers a harmonious blend of savory, sweet, and umami flavors.

Accompanying this main course are three additional tantalizing recipes: Garlic Butter Udon Noodles, Stir-Fried Udon Noodles, and Spicy Udon Noodles. These variations offer a range of flavors to suit diverse palates. From the simplicity and comfort of garlic butter to the vibrant heat of spicy udon, these recipes provide a versatile selection for any occasion.

Whether you're seeking a hearty and comforting meal or a quick and easy weeknight dinner, our Udon Noodles recipes have you covered. Dive into the vibrant world of Japanese flavors and create a culinary masterpiece that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Chicken and Vegetable Stir-Fry with Udon Noodles image

Provided by Anne Burrell

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

Steps:

Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

UDON NOODLES WITH CHICKEN, SHELLFISH, AND VEGETABLES

Udon Noodles with Chicken, Shellfish, and Vegetables image

Provided by Shirley Cheng

Categories Chicken Mushroom Shellfish Kid-Friendly Dinner Clam Shrimp Spinach Cabbage Potluck Noodle Soy Sauce Simmer Sugar Conscious Dairy Free Peanut Free Tree Nut Free Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

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 dashi
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

Steps:

Bring large pot water to boil over high heat. Have ready large bowl ice water. Add carrots, snow peas, cabbage, and spinach to boiling water and blanch until crisp-tender, about 30 seconds. Using slotted spoon, transfer vegetables to ice water to stop cooking (reserve boiling water), then transfer to colander to drain. Set aside.
Boil noodles in same water until just tender, following package instructions. Drain and transfer to 4 warmed bowls.
In medium saucepan over moderately high heat, combine dashi, soy sauce, and mirin. Bring to simmer, then add chicken, mushrooms, clams, and shrimp. Simmer until chicken is cooked through, mushrooms are tender, clams open, and shrimp are opaque, about 5 minutes. (Discard any unopened clams.)
Divide vegetables between bowls atop noodles, then ladle hot broth, chicken, mushrooms, clams, and shrimp over. Serve immediately.

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Use fresh ingredients: Fresh ingredients will always yield the best results. If possible, try to use organic or locally-sourced ingredients.
Don't overcrowd the pan: When cooking the chicken and shellfish, be sure to not overcrowd the pan. Otherwise, the ingredients will steam instead of sear, resulting in soggy food.
Cook the noodles according to package instructions: Different brands of udon noodles may have different cooking instructions. Be sure to follow the instructions on the package to ensure that the noodles are cooked properly.
Make the sauce ahead of time: The sauce for this dish can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time on the day you're cooking the dish.
Serve immediately: This dish is best served immediately after it is cooked. The noodles will start to absorb the sauce and become soggy if they sit for too long.

Conclusion:

This udon noodle dish with chicken, shellfish, and vegetables is a delicious and easy-to-make meal. It's perfect for a quick weeknight dinner or a special occasion. With its combination of fresh ingredients, flavorful sauce, and tender noodles, this dish is sure to please everyone at the table.