chicken, edamame, and noodle stir-fry

Name: Chicken, Edamame, and Noodle Stir-Fry
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 8 ounce(s) rice noodles; 2 boneless skinless chicken cut into bite size pieces; 1 tablespoon(s) cornstarch; 2 tablespoon(s) vegetable oil; 1 shallot sliced; 2 clove(s) garlic minced; 1 cup(s) napa cabbage thinly sliced; 1 cup(s) frozen shelled edamame; 2 tablespoon(s) red wine vinegar; 2 tablespoon(s) soy sauce; 2 tablespoon(s) brown sugar; hoisin sauce; fresh cilantro

8 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on May 8, 2022

yummy noodle bowl

Rate

prep time 10 Min

cook time 20 Min

method Stir-Fry

yield 2-4 serving(s)

Ingredients

8 ounces rice noodles
2 boneless skinless chicken cut into bite size pieces
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 shallot sliced
2 cloves garlic minced
1 cup napa cabbage thinly sliced
1 cup frozen shelled edamame
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
hoisin sauce
fresh cilantro

How To Make chicken, edamame, and noodle stir-fry

Step 1

Cook the noodles according to package dirrection. Drain and set aside

Step 2

Toss the chicken with the cornstarch and season with salt and pepper. Heat one tbsp oil in a large skillet. Cook the chicken until browned. Transfers to a plate.
Step 3

Add the remaining tbsp oil to the pan and cook the onion and garlic for 2 to 3 minutes. Add the cabbage and cook 2 to 4 minutes.
Step 4

Add the edamame and stir fry 2 minutes. Mix the vinegar, soy sauce and brown sugar together. Add to the pan and add the noodles and chicken back in. Cook 3 to 5 minutes to all is warmed through
Step 5

Serve garnished with cilantro and drizzle with hoisin sauce.
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