Abigail is coming home this month so I'm already starting to think of things I want to cook for her. The chicken udon noodle and edamame dish I made tonight is one I think she'll really like. I found this recipe in the San Francisco Chronicle on Sunday. It is from Martha Stewart's Everyday Food.
Chicken, Edamame & Udon Noodles my way
Kosher salt and freshly ground pepper
10 ounces udon noodles
2 boneless, skinless chicken breast halves , cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons canola oil
1 small red onion, halved and thinly sliced
3 garlic cloves, peeled, cored and pressed
3/4 small napa cabbage , thinly shredded
1 bag frozen shelled edamame
2 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain, rinse under cold water, and drain again.
While the noodles are cooking, toss the chicken with the cornstarch; season with salt and pepper. In a large skillet, heat the oil over medium-high. Working in two batches, cook the chicken until lightly browned and opaque throughout, turn occasionally, 2 to 4 minutes. Transfer to a plate.
Add the onion and garlic, and cook, stirring frequently, until tender, 2 to 4 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
Add the edamame, vinegar, soy sauce, chicken and noodles; season with salt and pepper. Cook, tossing, until the noodles and edamame are warmed through, 3 to 5 minutes. Serve immediately.
This was dinner in a bowl. I wasn't sure if it would be flavorful enough but it was very good. I will make it again while Abigail is home for the summer. For more flavor or as a garnish sprinkle toasted sesame seeds on top before serving. Enjoy!