Chicken, Edamame, and Noodle Stir Fry

I have experimented with different cooking magazines, and the ONLY one I have liked...actually LOVED...is Martha Stewart's "Everyday Food". I am not usually a Martha Stewart fan, but I absolutely love getting my monthly issue of this little magazine. The recipes are easy to make and don't have a list of ingredients you can't even pronounce. I'll be honest, I haven't loved every recipe I've tried, but that fact that I've tried as many as I have speaks for itself. How many times have you dog-eared or torn out a recipe and then never tried it? These recipes are actually manageable and usually pretty healthy (which is a huge factor for me). Okay, I really could go on and on about this, but to sum it up...a lot of the recipes I post on this blog will be from "Everyday Food".

Chicken, Edamame, and Noodle Stir-fry

Coarse salt & ground pepper

8 oz. udon noodles or linguine (**you can find udon noodles in the Asian section of your grocery store)

2 boneless, skinless chicken breasts

(cut into thins strips)

1 Tbsp cornstarch

2 Tbsp vegetable oil

1 small red onion, halved & thinly sliced

2 garlic cloves, thinly sliced

½ napa cabbage, thinly shredded (**NAPA cabbage, not regular)

2 cups frozen shelled edamame

2 Tbsp rice vinegar

2 Tbsp soy sauce

1. Cook noodles according to package directions. Drain and rinse under cold water; set aside.
2. While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Cook chicken in two batches until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate.
3. Add remaining Tbsp oil to skillet; 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.
4. Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing until noodles and edamame are warmed through, 3 to 5 minutes