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.
- 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
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.
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).
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.
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.