Saturday, October 27, 2007

Chicken, edamame, & noodle stir-fry

I love this dish. You can substitute sauteed tofu for the chicken & linguine noodles for udon if you want.

-salt & pepper
-8 ounces udon noodles or linguine
-2 boneless, skinless chicken breast halves, cut crosswise into this strips
-1 T cornstarch
-2 T vegetable oil
-1 small red onion, halved & thinly sliced
-2 garlic cloves, thinly sliced
-1/2 head cabbage, thinly shredded
-2 cups frozen shelled edamame
-2 T rice vinegar
-2 T soy sauce

1- In pot of boiling salted water, cook noodles until al dente. Drain, and rinse under cold water. Drain again & set aside.

2- While pasta is cooking, toss chicken with cornstarch; season with salt & pepper. Heat 1T oil over medium-high. Cook chicken until light brown on the outside & opaque throughout (2-4 minutes). Transfer to a plate.

3-Add remaining T oil to skillet; add onion & garlic. Cook until softened (1-3 minutes). Add cabbage & cook, stirring frequently, until tender (2-4 minutes).

4- Add edamame, vinegar, soy sauce, chicken & noodles; season with salt & pepper. Cook, tossing until noodles & edamame are warmed through (3-5 minutes).

3 comments:

rachel said...

Ok, yum. I need more edamame in my life...and I used to cook with tofu all the time but didn't realize there was more than just silken tofu in the world, so all my stir-frys had nasty chunks of salty pudding-consistency tofu in them. Ugh.

Andi said...

i made this again last night. if you make it, you should use 2 red onions. it tasts better!

Melanie said...

Very yummy! My family and neighbors loved it. We had enough for lunch the next day. Lillian even asked for seconds.