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    You are in: Home / Recipes / Udon Noodle Soup With Chicken and Shrimp Recipe
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    Udon Noodle Soup With Chicken and Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Abby Girl's Note:

    This soup is fast, easy and delicious. The bean sprouts will store longer if placed in water in the fridge

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    • 2 teaspoons sesame oil
    • 3 tablespoons parsley, chopped

    Directions:

    1. 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. 2
      Add gingerroot and garlic and cook for 1 more minute. Set aside.
    3. 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. 4
      Add bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender crisp.
    5. 5
      Add chicken, bean sprouts, and green onions; cook until heated through. Serve soup drizzled with sesame oil and sprinkled with parsley.

    Ratings & Reviews:

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    Nutritional Facts for Udon Noodle Soup With Chicken and Shrimp

    Serving Size: 1 (374 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.8
     
    Calories from Fat 60
    22%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.6 g
    8%
    Cholesterol 56.0 mg
    18%
    Sodium 1276.1 mg
    53%
    Total Carbohydrate 33.2 g
    11%
    Dietary Fiber 2.3 g
    9%
    Sugars 5.4 g
    21%
    Protein 19.1 g
    38%

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