Chicken Noodle Stir Fry with Edamame
This Chicken Noodle Stir Fry with Edamame can be on the table in about 30 minutes and is healthy and delicious!
Servings 4
Calories 535kcal
Ingredients
- 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
- ½ head napa cabbage thinly sliced
- 2 cups edamame shelled, frozen
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- salt and fresh ground black pepper
Instructions
- 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.
Nutrition
Calories: 535kcal | Carbohydrates: 57g | Protein: 43g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1340mg | Potassium: 1008mg | Fiber: 10g | Sugar: 11g | Vitamin A: 145IU | Vitamin C: 50.2mg | Calcium: 109mg | Iron: 3mg