Under 30 Minutes

Chicken, Edamame, and Noodle Stir-Fry

A one-bowl dinner, Japanese style. If you can't find udon noodles, use linguine -- just break the noodles in half before boiling them. Edamame are green soybeans.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken, Edamame, and Noodle Stir-Fry

Source: Everyday Food, September 2007

Ingredients

  • Coarse salt and ground pepper
  • 8 ounces udon noodles or linguine
  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 small red onion, halved and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/2 napa cabbage (about 1 pound), thinly shredded
  • 2 cups frozen shelled edamame
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce

Directions

  1. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

  2. While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).

  3. Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.

  4. Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

Cook's Note

Udon noodles, made from wheat flour, have a sumptuous chewy texture. You'll find them in the Asian section of the supermarket.

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