Chicken, Edamame, and Noodle Stir-Fry

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I love edamame!  Chicken, Edamame, and Noodle Stir-Fry


I constantly marvel at the foods that we have access to that it seems like even just few years ago, I didn’t even know they existed.  Take edamame for example.  Has it been around forever and I just didn’t know about it?  Well, I mean I’m sure it’s been around somewhere, just not in my grocery store.  But now there it sits, frozen in bags, right next to the peas.  I love edamame in the shells, lightly steamed and salted, pulling it through your teeth to release just the right amount of salt on the green orbs as they pop into your mouth.  But the ease of a frozen bag can not be beat!


Sidewalk Shoes Chicken, Edamame, and Noodle Stir-Fry



Sidewalk Shoes Chicken Edamame and Noodle Stir Fry

When I came home with some napa cabbage from my CSA, I searched and found this recipe in Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day (Everyday Food (Clarkson Potter))and thought that it sounded like a winner.  I originally made a note to change up the sauce a bit – because the vinegar/soy sauce combination didn’t sound like it would be flavorful enough.  I was planning on making a more Thai/Vietnamese spin on it, with fish sauce and lime and sugar.  But then it was after work and I was tired, so I went with the original recipe, and I’m glad I did.  It was just right.  The soy sauce and vinegar combination had plenty of flavor.  This is a fabulous weeknight dinner, quick and easy, with plenty of leftovers for lunch the next day.

Chicken, Edamame, and Noodle Stir-Fry

  • Coarse salt
  • Ground pepper
  • 8 ounce(s) udon noodles or linguine
  • 2 (about 6 to 8 ounces each) boneless, skinless chicken breast halves, cut crosswise into thin strips
  • 1 tablespoon(s) cornstarch
  • 2 tablespoon(s) vegetable oil
  • 1 small red onion, halved and thinly sliced
  • 2 clove(s) garlic, thinly sliced
  • 1/2 (about 1 pound) napa cabbage , thinly shredded
  • 2 cup(s) frozen shelled edamame
  • 2 tablespoon(s) rice vinegar
  • 2 tablespoon(s) soy sauce

Heat a large pot of salted water to boiling.  Cook noodles, drain, and rinse under cold water, and drain again.

While the pasta is cooking, toss the chicken with the cornstarch and season with salt and pepper.  In a large nonstick skillet heat one tablespoon of olive oil over medium-high heat.  Cook the chicken in batches, so that it browns instead of steams, about 2-4 minutes each.  Transfer to a plate.

Add the rest of the oil to the skillet and add the onion and garlic.  Cook until softened about 3 minutes.  Add cabbage and cook for about 2-4 minutes, stirring.

Add edamame, vinegar, soy sauce, chicken and noodles to the skillet.  Season with salt and pepper.  Cook tossing until the noodles and edamame are warmed through, about 5 more minutes.

Serves 4


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  1. says

    I do think about that sometimes…like, where was winter squash when I was growing up? Not in my belly, that’s for sure. Nor was edamame, sadly enough. Love this noodle stir fry!

  2. says

    I just haven’t been able to warm up to edamame, Pam. I must admit I want to LOVE it but…

    Perhaps I just haven’t found the right recipe. Marion just loves it! I really should try it again.

    I totally agree about the vast amount of ingredients available now-a-days. It’s just wonderful but I too wonder where all this goodness was back in the day:)

    Thanks for sharing, Pam…

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