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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

Source: Everyday Food, September 2007


  • 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


  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 Notes

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

Reviews Add a comment

  • 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.