Who doesn’t love a quick, healthy dinner ready in about 30 minutes? This Chicken and Noodle Stir Fry with Edamame is a family-friendly meal that both kids and adults enjoy — it’s likely to become a staple at your table.
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Have you Tried Edamame?
It’s amazing how grocery aisles evolve. Edamame used to be unfamiliar to me, and now it’s commonly found frozen near the peas. I love it served in the pod, lightly steamed and salted, the little green beans popping with flavor as you bite into them. But for everyday cooking, frozen shelled edamame is unbeatable for convenience and nutrition. I always keep a few bags in the freezer — they’re a fast, healthy addition to stir fries, soups, and grain bowls.
Chicken Noodle Stir Fry with Edamame
Looking for a healthy stir fry that comes together quickly and appeals to the whole family? This Chicken Noodle Stir Fry with Edamame fits the bill. It’s simple, full of texture, and balanced with vegetables, protein, and noodles.
Easy Healthy Stir Fry
The recipe is straightforward. While the udon noodles cook, slice boneless, skinless chicken breasts into thin strips and prep the garlic, onion, and napa cabbage. If napa cabbage isn’t available, regular cabbage works fine. If you don’t have udon, linguine is an acceptable substitute.
After cooking and rinsing the noodles, start the stir fry. Cook the chicken in batches so it browns rather than steams, then remove it to a plate. Stir-fry the onion and garlic until softened, add the cabbage and cook briefly, then combine the edamame, noodles, chicken, and sauce. Toss until everything is heated through and well coated — simple and satisfying.
I originally discovered this recipe in Everyday Food: Fresh Flavor Fast and made only a few small adjustments over time. The combination of soy sauce and rice vinegar in the original recipe provides a bright, balanced flavor — no need to overcomplicate it with extra ingredients. This makes for a great weeknight dinner and yields leftovers that reheat well for lunch the next day.
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Chicken Noodle Stir Fry with Edamame
Main Course
Asian
10
10
4
535kcal
Ingredients
- 8 ounces udon noodles or linguine
- 2 chicken breasts boneless, skinless, cut crosswise into thin strips
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red onion halved and thinly sliced
- 2 cloves garlic thinly sliced
- ½ head napa cabbage thinly sliced
- 2 cups edamame shelled, frozen
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- salt and fresh ground black pepper
Instructions
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Heat a large pot of salted water to a boil. Cook noodles according to package directions. Drain and rinse, then drain again.
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While the pasta cooks, toss the chicken with the cornstarch and season with salt and pepper.
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In a large nonstick skillet or wok, heat 1 tablespoon oil over medium-high heat and add the chicken. Brown in batches so it doesn’t steam, about 2–4 minutes per batch. Remove and transfer to a plate.
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Add the remaining oil to the pan. Add the garlic and onion and cook until softened, about 3 minutes. Add the cabbage and cook, stirring, for about 2–4 minutes.
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Add the edamame, rice vinegar, soy sauce, chicken, and noodles to the pan. Taste and adjust salt and pepper. Cook, tossing, until the noodles and edamame are warmed through, about 5 minutes.
Nutrition
| Carbohydrates: 57 g
| Protein: 43 g
| Fat: 15 g
| Saturated Fat: 6 g
| Cholesterol: 72 mg
| Sodium: 1340 mg
| Potassium: 1008 mg
| Fiber: 10 g
| Sugar: 11 g
| Vitamin A: 145 IU
| Vitamin C: 50.2 mg
| Calcium: 109 mg
| Iron: 3 mg
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This recipe was originally published in October 2013 and updated in 2018.