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Udon Noodles with Chicken, Shellfish, and Vegetables


Udon Noodles with Chicken, Shellfish, and Vegetables Recipe

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:
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Rank

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