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.

• 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
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• In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain and set aside.
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• 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.
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• 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.
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• 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.