From Martha Stewart Living Omnimedia
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.
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Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
chicken edamame and noodle stir fry
Courtesy of Martha Stewart
Serves: 4
Total Time: 25 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
Coarse salt
Ground pepper
8 ounce(s) udon noodles or linguine
2 (about 6 to 8 ounces each) boneless, skinless chicken breast halves, cut crosswise into thin strips
1 tablespoon(s) cornstarch
2 tablespoon(s) vegetable oil
1 small red onion, halved and thinly sliced
2 clove(s) garlic, thinly sliced
1/2 (about 1 pound) napa cabbage , thinly shredded
2 cup(s) frozen shelled edamame
2 tablespoon(s) rice vinegar
2 tablespoon(s) 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.
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