CHICKEN, EDAMAME, AND NOODLE STIR-FRY

Chicken, Edamame, and Noodle Stir-Fry image

Yield serves 4

Number Of Ingredients 11

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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.