april 12

101. Chicken, Edamame, and noodle Stir-Fry

This was super good. We both loved it. Dave got home too late to eat with the kids. So they enjoyed a corn dog and we had a great dinner. Elise enjoyed some of the noodles and loved them. These noodles were so good.

*8 onces udon noodles
*2 boneless, skinless chicken breast, cut into thin strips
*1 TBSP cornstarch
*2 TBSP vegetables oil
*1 small red onion, thinly sliced
*2 cloves garlic minced
*1/2 head napa cabbage, thinly shredded
*2 cups frozen shelled edamame
*2 TBSP rice-wine vinegar
*2 TBSP soy sauce

Bring pot of water to a boil, add salt
Cook noodles according to package
Drain and rinse with cold water and drain again.
While noodles are cooking, toss chicken with cornstarch; season with salt and pepper
In a large skillet heat oil and add the chicken.
Cook until chicken is done about 4 minutes
Transfer to a plate
Add remaining oil to skillet, cook onion and garlic for 2-3 minutes
Add cabbage and cook until tender 4 minutes
Add edamame, vinegar, soy sauce, chicken and noodles; season with salt and pepper
Cook until warm about 5 minutes

Udon noodles are in the Asian isle of the grocery store. If you can not find them then use Linguine and break in half.