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).
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3 comments:
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.
i made this again last night. if you make it, you should use 2 red onions. it tasts better!
Very yummy! My family and neighbors loved it. We had enough for lunch the next day. Lillian even asked for seconds.
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