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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.

Reviews (19)

  • Eviebelle 19 Jan, 2012

    We really like this recipe. Rather than let the other half of the napa cabbage go to waste in my fridge (which it surely would!) I always make a double batch. Yum!

  • laurenhm 6 Apr, 2011

    Great recipe! I substituted the noodles for rice.

  • kaitlynkaitlyn 15 Mar, 2011

    Substituted sliced white mushrooms and snow peas for cabbage and rice noodles for udon. The dish turned out delicious and was surprisingly easy!

  • Tracibarr 26 Jan, 2011

    I found this to be an easy and tasty week night meal. I marinated the chicken for a few hours in Drew's natural quick marinade, in ginger soy, and also added freshly grated ginger and minced garlic. The chicken had a lot of flavor! This meal would also be good with brown basmati rice, in place of the soba noodles.

  • marigoldsky 21 Jan, 2011

    This was very tasty, and easy to cut the calories a bit. I used 6 oz whole wheat linguine, 1 1/2 cup edamame, substituted chicken broth for the oil, and added mushrooms with the garlic and onions. It made plenty for 4 people, and my husband added his favorite sriracha. Next time I will add fresh bean sprouts.

  • marigoldsky 21 Jan, 2011

    This was

  • cynhamlett 20 Jan, 2011

    I agree with the two previous posters that it would be a huge bonus to have nutritional values for all the recipes. It's easy to see that the ingredients are healthy (one of the TOP things I love about Everyday Food), but having the nutrition facts would help readers make better decisions about where to fit this into their day or assist when one is logging nutritional intake. That said, this recipe looks fabulous and I plan to make it Monday (will add sriracha!)

  • BeagleMother 20 Jan, 2011

    I too would like to see the nutritional values on all recipes.

  • Judy1020 20 Jan, 2011

    Please add nutritional values to the recipes.

  • Raayvhen 17 Oct, 2010

    Instead of cornstarch, use Rice Flour (Michiko) and use sesame oil instead of vegetable oil.

  • flits21 9 Jun, 2010

    I agree with others.. it is lacking flavorwise. I added a dash sesame oil with soy sauce.. would use it to saute veggies next time. also added a bit of srichacha

  • makeitpretty 27 Mar, 2010

    Made this last night...I added some red hot, (we were out of red pepper flakes) for some extra kick. It was super yummy. My husband is not a veggie lover, and he had seconds! I will be making this one again for sure!

  • yumih 23 Mar, 2010

    Was a nice and quick dinner. Can use seasoned rice vinegar (sushi vinegar) for a hint of sweetness instead of regular rice vinegar. Also, I added black and white sesame seeds and a dash of Asian chili pepper for a boost of flavor. Would be a nice party dish to add to an Asian themed party.

  • 3boys2dogs 28 Dec, 2009

    Kids don't even know they are eating healthy, they love it! Substitute Ramen works just as well

  • Pili 3 Feb, 2009

    Easy and delicious!!! Yummy!!!

  • ericasmith 10 Jan, 2009

    Really good and easy! Just needed a little more flavor. Added sesame oil as Glitterati recommended and some Pampered Chef asian seasoning mix. (The mix has garlic, pepper flakes, sesame seeds and some other items.) I should have just used the seasoning packets from the udon noodles. Next time!

  • berthill 27 Apr, 2008

    try adding crushed red pepper flakes for a little kick, and more flavor.

  • Glitteratii 27 Apr, 2008

    Tried this yesterday and due to msg sensitivities in my family, had to omit the soy sauce...but to replace flavor I used chicken thigh meat and sesame oil in place of vegetable oil....it turned out to be quite delicious and easy, will definitely make this one again!

  • cardinallover 26 Apr, 2008

    This was good, but could use a little more flavor. It was missing something but it was nice and light. I used leftover turkey breasts and it still had a good flavor--will keep working with it to see what I think may be missing.

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