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 tbsp 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 tbsp 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.
NOTE: Udon noodles, made from wheat flour, have a sumptuous chewy texture. You'll find them in asian sections of the supermarket.
SOURCE: Martha Stewart Living
