- Coarse salt and ground pepper
- 8 ounces soba noodles
- 2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
- 2 Tbsp vegetable oil, separated
- 1 shallot, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2 napa cabbage (about 1 pound), thinly shredded
- 2 cups frozen shelled edamame
- 1 cup snap peas
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain and set aside.
- While noodles are cooking, heat 1 Tbsp oil in large frying pan or wok on medium high. Cook chicken strips until done, 3-5 minutes. Empty into bowl and set aside.
- Add 1 Tbsp oil to pan, still on medium high; 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, snap peas, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and veggies are warmed through, 3 to 5 minutes.
Friday, December 2, 2011
Chicken Edamame Stir-Fry
I love stir-fries. If I ever use a recipe, it's more for the ingredient combination to make the sauce. This time, I started with this recipe and made several changes to fit what we had on hand and what I wanted to include. It was delicious.
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