Instructions: 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.

Stir often until noodles are lightly browned, about 8 minutes. Add chicken, shrimp, and green onions, and stir until hot.

Spoon into wide bowls. Mix soy sauce and mustard and add to taste.

This recipe yields 4 servings.

Comments: Fresh udon noodles (1/4- to 3/8-inch thick) can be found in many supermarkets and in Asian markets. You can also use similarly shaped fresh Shanghai-style noodles. Reserve any seasoning packets that come with the noodles for other uses.

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