Udon Noodles with Chicken, Shellfish, and Vegetables

Course Main Dishes

Ingredients in this Recipe

1 cup snow peas, cut in half crosswise
1 ounce (about 4) fresh shiitake mushrooms, stemmed
1/2 cup light soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 scallions (white and green parts), cut crosswise into 2 inch pieces and julienned
3/4 cup carrots, thinly sliced
4 ounces (about 12) small shrimp, peeled, deveined, and butterflied
4 ounces (about 2 cups packed) spinach, coarse stems removed and leaves cut crosswise into 1 inch wide strips
5 napa cabbage leaves, cut crosswise into 1 inch wide strips
6 cups dashi
8 littleneck clams, scrubbed
8 ounces boneless, skinless chicken thighs, cut into bite size pieces
8 ounces dried udon noodles

See Full Recipe at Epicurious