Chicken, Edamame, and Noodle Stir-fry
|coarsesalt and ground pepper|
|8 ounceudon noodles or linguine|
|2 boneless, skinless chicken breast halves; (6 to 8 ounces each), cut crosswise into thin strips|
|2 tablespoonsVegetable oil|
|1 smallred onion; halved and thinly sliced|
|2 garlic cloves; thinly sliced|
|1/2 napa cabbage; (about 1 pound), thinly shredded|
|2 cupsfrozen shelled edamame|
|2 tablespoonsRice vinegar|
|2 tablespoonsSoy sauce|
Chicken, Edamame, and Noodle Stir-fry Preparation
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.
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Chicken, Edamame, and Noodle Stir-fry Reviews
I would have liked more veggies in the recipe. Otherwise, it's pretty good.
1 years, 2 weeks, 5 days, 5 hours, 43 minutes ago
[I posted this recipe.]
3 years, 3 months, 3 weeks, 1 days, 13 hours, 57 minutes ago
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