Udon Noodle Soup With Chicken And Shrimp - cooking recipe

Ingredients

4 ounces chicken breasts, boneless and skinless, diced (about 1 breast)
2 teaspoons gingerroot, minced
2 teaspoons garlic, minced
6 cups chicken stock (or beef)
2 tablespoons soy sauce
6 ounces udon noodles, fresh
2 cups bok choy, sliced
1/2 cup snow peas, sliced
4 ounces shrimp, peeled and devined, chopped
1 cup bean sprouts
2 large green onions, chopped
Garnish
2 teaspoons sesame oil
3 tablespoons parsley, chopped

Preparation

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