In this episode of the Emmy Award–winning Around the World in 80 Dishes, Chef Shirley Cheng, from The Culinary Institute of America, teaches us how to make Udon Noodles with Chicken, Shellfish, and Vegetables. Cheng provides easy-to-follow instructions for making dashi (a type of Japanese stock); prepping the shrimp, clams, and vegetables; testing the noodles for doneness; and cooking and assembling balanced and beautiful udon noodle pots. Watch the videos, try the recipe, and then come back here to comment.