Go Back
+ servings
Chicken Noodle Stir Fry with Edamame

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! 
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 535kcal


  • 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


  • 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. 


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