Are you thinking its about time?
Yes I know, I am so sorry!
What a crazy last couple of weeks this has been.
Passed my boards and then was a part of an amazing wedding last weekend.
Now back to real life, and sharing food with all of you!
This is one that I made last week, after I passed my test, but before we left for the wedding.
It was quick and simple and delicious.
I used roasted chicken from the crockpot, which I would not too next time because it was overcooked and kind of mushy. So I would follow the recipe for cooking the chicken...but it was a no hassle way to do it for sure.
I love napa cabbage so I added extra.
Great change on a classic stir fry.
Chicken, Edamame, and Noodle Stir-Fry
8 oz udon noodles
2 boneless skinless chicken breasts, cut crosswise into strips
1 T cornstarch
2 T vegetable oil, such as safflower
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 head napa cabbage, thinly shredded
2 cups frozen shelled edamame
2 T rice wine vinegar
2 T soy sauce
Bring a pot of water to boil; add a generous amount of salt. Cook noodles according to package instructions. Drain and rinse under cold water; drain again.
While noodles are cooking, toss chicken with cornstarch; season with salt and pepper. In a large skillet, heat 1 T oil over med high. Working in two batches, cook chicken until lightly browned and opaque throughout, tossing occasionally, 2-4 min. Transfer to plate.
Add remaining T oil to skillet; cook onion and garlic, stirring frequently until softened, 2-3 min. Add cabbage, and cook stirring frequently until tender, 2-4 min.
Add edamame, vinegar, soy sauce, chicken and noodles, season with salt and pepper.
Cook, tossing until noodles and edamame are warmed through, 3-5 min.
Logan Rating: ***