Udon Noodle Soup With Chicken And Shrimp

• 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

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

chicken breasts, gingerroot, garlic, chicken stock, soy sauce, udon noodles, bok choy, snow peas, shrimp, bean sprouts, green onions, sesame oil, parsley

Taken from www.food.com/recipe/udon-noodle-soup-with-chicken-and-shrimp-243153 (may not work)