Best Chicken Edamame And Noodle Stir Fry Recipes

Chicken, Edamame, and Noodle Stir-Fry image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 488 g, Fat 13 g, Fiber 7 g, Protein 40 g

Chicken, Edamame, and Noodle Stir-Fry image

Yield serves 4

Number Of Ingredients 11

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

Steps:

Bring a pot of water to a boil; add a generous amount of salt. Cook noodles according to package instructions. Drain, and rinse under cold water; drain again.
While noodles are cooking, toss chicken with cornstarch; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook chicken until lightly browned and opaque throughout, tossing occasionally, 2 to 4 minutes. Transfer to a plate.
Add remaining tablespoon oil to skillet; cook onion and garlic, stirring frequently, until softened, 2 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. Serve immediately.
Shelled Edamame
Edamame are young soybeans, picked while still green and sweet. Although you can buy edamame whole (in the pod), the shelled version is more convenient. Look for shelled edamame in the frozen section of your grocery store.