Pan-browned Udon Noodles

Ingredients

• 1 cup skinned chicken shredded cooked
• 0.5 cup fat-skimmed chicken broth 
• 1 cup green onions diagonally sliced (including tops)
• 1 tablespoon sweet-hot mustard prepared
• 2 tablespoons soya sauce reduced-sodium
• 1 teaspoon asian sesame oil toasted ()
• 0.3 pound tiny shrimp shelled rinsed cooked drained
• 14 oz udon noodles fresh

Equipment

• bowl
• frying pan

Directions

1. In a 10- to 12-inch nonstick frying pan over high heat, bring broth and noodles to a boil; stir gently to separate noodles. Boil until liquid is almost gone, about 4 minutes, then add oil.
2. Stir often until noodles are lightly browned, about 8 minutes.
3. Add chicken, shrimp, and green onions, and stir until hot.
4. Spoon into wide bowls.
5. Mix soy sauce and mustard and add to taste.