I'm back...

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.

ENJOY!

Chicken, Edamame, and Noodle Stir-Fry

S&P

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.  

Serves 4.

Logan Rating: ***