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.
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 aldente, 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.
I am the wife of an amazing man, mother of three precious children, and enjoy filling our home with good food for all to enjoy! I love trying new recipes and am especially excited when I find something packed with whole foods that everyone loves. I try to be aware of the nutritional value of what we eat, but won't shy away from a good dessert every now and then. I hope you enjoy this site and find a few new things to try out for yourself. Leave a comment and let me know what you think!