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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.
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Thick wheat noodles — kitsune udon, yaki udon, hot pot
Electric noodle maker — extrude fresh ramen, udon, pasta
Wooden noodle cutting guide — even-width hand-cut udon
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Wonton noodle soup powder — instant base for Cantonese wonton mein
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Thick wheat noodles — kitsune udon, yaki udon, hot pot
Electric noodle maker — extrude fresh ramen, udon, pasta
Wooden noodle cutting guide — even-width hand-cut udon
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Wonton noodle soup powder — instant base for Cantonese wonton mein