Miso Udon Noodles with Chicken and Scallops

We love anything with noodles in our house. So, when we visited a Japanese grocery store in Edgewater, NJ, we were thrilled to find fresh Udon noodles in the freezer. I was inspired by the yaki udon my daughter orders at our favorite Japanese restaurant. The key ingredient is to have white miso which is readily available at grocery stores. Try this dish- it is delicious!

• 1 pack udon noodles, cooked according to package instructions
• 2 tablespoons extra light olive oil
• ½ pound scallops, cleaned and sliced in half
• 2 to 3 chicken cutlets, sliced thin
• 2 inch piece fresh ginger, grated
• 1 10 oz pack Cremini mushrooms, sliced
• 1 small bunch of bok choy, chopped, whites and greens separated
• ½ cup cilantro, chopped

Miso Sauce

• 1 tablespoon white miso
• 1 tablespoon mirin
• 1 tablespoon low sodium tamari

Mix all the ingredients in a small bowl and keep aside.

• ½ cup chicken broth
• 2 teaspoons cornstarch

Mix the cornstarch into the chicken broth and keep aside.

Heat a wok like pan with the oil. Brown the scallops and chicken slices on high heat, in 2 to 3 batches and keep aside. Add the ginger and mushrooms to the pan and sauté on high heat until the vegetables are golden brown- about 4 to 5 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the greens parts, noodles, scallops and chicken. Saute for a minute and add the miso sauce and chicken broth. Mix well and bring to a boil. Cook till the chicken strips are cooked through. Check for seasonings and garnish with cilantro. Serve immediately.