Chicken, Edamame, and Noodle Stir-Fry
- 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
- Produce
- Edamame, frozen (2 cups)
- Napa cabbage (about 1 pound) (1/2)
- Red onion, small (1)
- Meat
- Chicken breast, boneless skinless (2)
- Condiments
- Rice vinegar (2 tablespoons)
- Soy sauce (2 tablespoons)
- Cooking & Baking
- Cornstarch (1 tablespoon)
- Garlic cloves (2)
- Salt and ground pepper, Coarse (1)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Udon noodles or linguine (8 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Published July 29, 2011 (1 year ago).
2 people saved this recipe.
