Who doesn’t love an easy, healthy dinner in under 30 minutes? This Chicken and Noodle Stir Fry with Edamame is loved by both kids and adults! It will become a family favorite!
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Have you Tried Edamame?
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! I always keep a few bags of frozen edamame in my freezer, they are a quick and nutritious add to a stir fry or soup.
Chicken Noodle Stir Fry with Edamame
Are you looking a healthy stir fry that you can get on the table in less than an hour? One that adults and kids both love? This Chicken Noodle Stir Fry with Edamame is just what you are looking for.
Easy Healthy Stir Fry
It is so crazy easy. Like most stir fries there is some initial prep work. While the udon noodles are cooking you can slice the boneless skinless chicken breasts. Also slice the garlic, onions and napa cabbage. If you can’t find napa cabbage, regular cabbage will work and if you can’t find udon noodles, you can use linguine.
After draining and rinsing the noodles, you start the stir fry. Begin with the chicken and don’t crowd the pan so that it browns and doesn’t steam. Transfer the chicken to a plate and stir fry the onion and garlic and then add the cabbage. The final step is adding the edamame, chicken and sauce ingredients! Easy peasy!
I found this recipe in Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day 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I originally made a note to change up the sauce a bit – because the vinegar/soy sauce combination didn’t sound like it would be flavorful enough.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 I forgot and 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.
Looking for more chicken stir fries:
For this Sticky Lime and Ginger Chicken I was out of edamame so I substituted peas.
Chicken Noodle Stir Fry with Edamame
- 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
- 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.
This recipe was originally published in October 2013, updated in 2018!