Japanese Noodles with Cabbage and Edamame

Sunday’s dinner was meatless and I needed the easy meatless dinner for Wednesday’s crazy schedule, so Monday wasn’t meatless. Believe me, my 6 year old commented on how could we possibly have meat on Monday??!!??
Aside from all that, this was DELICIOUS!

Monday Menu – Japanese Noodles with Cabbage and Edamame
Farm Share Produce – Cabbage
Other Local Produce – Red Onion, Garlic

Japanese Noodles with Cabbage and Edamame
Based on http://www.marthastewart.com/recipe/chicken-edamame-and-noodle-stir-fry
They have a very pretty picture. The battery in my camera ran out – check it out.

8 oz. linguine
2 boneless chicken breast, cut into thin strips
Salt and pepper, to taste
1 T cornstarch
2 T olive oil
1 small red onion, halved and thinly sliced
3 cloves garlic, minced
1 ½ cups thinly shredded cabbage
2 cups shelled edamame
2 T rice vinegar
2 T soy sauce
¼ t crushed red pepper

Cook pasta according to package directions. Drain and set aside.

In a medium bowl season chicken with salt and pepper and stir with cornstarch. Heat 1 T of oil in skillet or wok, add chicken and cook until beginning to brown on the outside. May need to do this in two batches. Remove chicken from skillet and set aside.

In skillet heat remaining 1 T of oil. Add onion and garlic and cook until softened, 2-3 minutes. Add cabbage and ¼ - ½ cup of water. Cover and allow cabbage to steam. Remove cover and stir frequently until cabbage is soft, 8-10 minutes total cooking time for cabbage.

To skillet add edamame, vinegar, soy sauce, chicken and noodles. Season with additional salt and crushed red pepper. Toss and keep on heat until warmed through.