bits and pieces

This one didn’t turn out to look very pretty — even with my new white dishes — and it wasn’t all that flavorful, but it sure was easy to make! A bit of udon noodles, plus chicken (yum), edamame (also, yum), cabbage, onion, and a little bit of flavor. Just not enough of the flavor part.

It comes from the Everyday Food web site, and the picture on the site sure looked pretty, but that’s about it.

Yep.

Chicken, Edamame, and Noodle Stir-Fry
Serves 4

Ingredients

• coarse salt and ground pepper
• 8 ounces udon noodles or linguine
• 2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 small red onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 1/2 napa cabbage (about 1 pound), thinly shredded
• 2 cups frozen shelled edamame
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce

Directions

1. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and 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 tablespoon 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 (reserve skillet).
3. Add remaining tablespoon 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.