Chicken, Edamame, and Noodle Stir-Fry

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.

Cook's Notes

Udon noodles, made from wheat flour, have a sumptuous chewy texture. You'll find them in the Asian section of the supermarket.