Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken, Edamame, and Noodle Stir-Fry 3.4 (133) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 7, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 A one-bowl chicken dinner, stir-fry style. If you can't find udon noodles, use linguine—just break the noodles in half before boiling them. Edamame are green soybeans. 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 ½ napa cabbage (about 1 pound), thinly shredded 2 cups frozen shelled edamame 2 tablespoons rice vinegar 2 tablespoons soy sauce Directions 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. 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. Rate it Print