Chicken, Edamame and Noodle Stir-Fry

Chicken, Edamame and Noodle Stir-Fry (Adapted from Everyday Food)

8 ounces noodles - use udon if you have them or use linguine/fettuccine
2 boneless/skinless chicken breast halves, cut crosswise into thin strips
1 tablespoon cornstarch
salt and fresh ground black pepper
2 tablespoons canola oil
1/2 cup thinly sliced red onion
2 garlic cloves, thinly sliced
1 pound napa cabbage, thinly sliced
2 cups frozen shelled edamame, thawed
2 tablespoons rice vinegar
2 tablespoons soy sauce

In a large pot of boiling salted water, cook noodles according to package instructions. Drain and rinse under cold water - drain well.

While you wait for the pasta to cook, toss chicken with cornstarch and season with salt and fresh ground black pepper in a medium bowl.

In large skillet, heat 1 tablespoon oil over medium-high, Add chicken and cook until lightly golden and cooked through. Scoop out the chicken on to a plate - keep warm.

Pour remaining oil into the skillet. Stir in onion and garlic - cook, stirring frequently until softened, about 2 to 3 minutes. Stir in cabbage - cook, stirring frequently, until tender, about 2-4 minutes. Stir in edamame, vinegar, soy sauce, chicken and noodles - season with salt and pepper. Continue to cook until thoroughly heated through, about 5 minutes.

Makes about 4 servings.

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