Chicken Edamame And Noodle Stir Fry Recipes

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CHICKEN, EDAMAME, AND NOODLE STIR-FRY



Chicken, Edamame, and Noodle Stir-Fry image

A one-bowl chicken dinner, stir-fry style. If you can't find udon noodles, use linguine-just break the noodles in half before boiling them. Edamame are green soybeans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 11

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

Steps:

  • In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.
  • While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).
  • Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
  • Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

Nutrition Facts : Calories 488 g, Fat 13 g, Fiber 7 g, Protein 40 g

STIR-FRIED CHICKEN AND NOODLES



Stir-Fried Chicken and Noodles image

Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup white wine or 1/4 cup additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
3/4 lb boneless chicken breast, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese cabbage or 2 cups napa cabbage
1 cup fresh snow pea, cut into 1 inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

Steps:

  • Combine first seven ingredients; set aside 3/4 cup.
  • Place chicken in remaining marinade.
  • Refrigerate 30 minutes.
  • Drain chicken and discard marinade.
  • Stir-fry chicken in 2 teaspoons oil until no longer pink.
  • Remove and keep warm.
  • Stir-fry broccoli and carrots in remaining oil.
  • Add cabbage and peas.
  • Stir-fry until tender crisp.
  • Meanwhile cook pasta according to directions.
  • Combine cornstarch and reserved marinade; add to vegetable mixture.
  • Bring to a boil; stir and cook until thickened.
  • Add drained pasta and chicken to mixture; cook until heated through.

CHICKEN, EDAMAME, AND NOODLE STIR-FRY



Chicken, Edamame, and Noodle Stir-Fry image

Categories     Sauce     Chicken     Fry     Noodle     Boil

Yield serves 4

Number Of Ingredients 11

Coarse salt and freshly ground pepper
8 ounces udon noodles
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil, such as safflower
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 head napa cabbage (about 1/2 pound), thinly shredded
2 cups frozen shelled edamame
2 tablespoons rice-wine vinegar (unseasoned)
2 tablespoons soy sauce

Steps:

  • Bring a pot of water to a boil; add a generous amount of salt. Cook noodles according to package instructions. Drain, and rinse under cold water; drain again.
  • While noodles are cooking, toss chicken with cornstarch; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook chicken until lightly browned and opaque throughout, tossing occasionally, 2 to 4 minutes. Transfer to a plate.
  • Add remaining tablespoon oil to skillet; cook onion and garlic, stirring frequently, until softened, 2 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
  • Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes. Serve immediately.
  • Shelled Edamame
  • Edamame are young soybeans, picked while still green and sweet. Although you can buy edamame whole (in the pod), the shelled version is more convenient. Look for shelled edamame in the frozen section of your grocery store.

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