Ingredients

The following ingredients have 4 Servings
  • 8 ounces udon noodles (or linguine)
  • 2 chicken breasts (boneless, skinless, cut crosswise into thin strips)
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 red onion (halved and thinly sliced)
  • 2 cloves garlic (thinly sliced)
  • 1/2 head napa cabbage (thinly sliced)
  • 2 cups edamame (shelled, frozen)
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • salt and fresh ground black pepper

Instruction

  • Heat a large pot of salted water to a boil.  Cook noodles as directed.  Drain and rinse.  Drain again. 
  • While the pasta is cooking toss the chicken with the cornstarch and season with salt and pepper. 
  • In a large non stick skillet or wok, heat one tablespoon of oil over medium high heat and add the chicken.  Brown the chicken in batches so that it doesn't steam.   About 2-4 minutes per batch.   Remove and transfer to a plate.
  • Add the rest of oil to the pan.  Add the garlic and onion and cook until softened about 3 minutes.  Add the cabbage and cook stirring for about 2-4 minutes. 
  • Add the edamame, vinegar, soy cause, chicken and noodles to the pan.  Taste and adjust salt and pepper.  Cook, tossing until the noodles and edamame are warmed through, about 5 minutes.