This was a simple and delicious dinner, and one I highly recommend!
Chicken, Edamame, and Noodle Stir-Fry
Prep time: 5 minutes
Cook time: 25 minutes
8 oz udon noodles (or other noodles of your choice)
2 boneless, skinless chicken breasts, cut into thin strips
1 tbsp cornstarch or flour
2 tbsp vegetable oil
1/2 red onion, sliced
2 garlic cloves, minced
1/3 head of napa cabbage, shredded
2 cups frozen edamame, shelled*
2 tbsp rice-wine vinegar (unseasoned)
2 tbsp soy sauce, plus more for flavor if desired
salt and pepper
Bring a large pot of water to a boil, cook noodles until done. Drain and rinse under cold water; set aside.
While noodles are cooking, toss chicken strips with cornstarch or flour. Season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken, letting the outside get brown and crispy. Transfer to plate and set aside.
Add remaining tbsp oil to skillet. Saute onion and garlic, stirring frequently, 2-3 minutes. Add cabbage and cook another 2-4 minutes.
Add edamame, vinegar, soy sauce, chicken and noodles. Season with salt, pepper, and more soy sauce if desired. Cook over medium-low heat until noodles, chicken, and edamame are warmed through.
*Shelled edamame is recommended for this recipe to save some time and effort. These can be found in the frozen vegetable section of most large grocery stores, as well as in many Asian food markets.
This recipe originally comes from Fresh Flavor Fast – From the Kitchens of Martha Stewart Living.