Best 3 Chicken Edamame And Noodle Stir Fry Recipes

Indulge in a symphony of flavors with our delectable Chicken Edamame and Noodle Stir-fry, a culinary masterpiece that tantalizes the taste buds with every bite. This stir-fry is a harmonious blend of tender chicken, vibrant edamame, and springy noodles, tossed in a savory sauce that bursts with umami richness. The addition of crunchy vegetables, such as bell peppers, carrots, and broccoli, adds a delightful textural contrast and enhances the overall nutritional value of the dish. This stir-fry is not only a feast for the senses but also a breeze to prepare, making it a perfect weeknight dinner option. In addition to the Chicken Edamame and Noodle Stir-fry, this article also offers variations of this classic dish, including a vegetarian version and a spicy Szechuan-style stir-fry. Get ready to embark on a culinary adventure and discover your new favorite stir-fry recipe!

Check out the recipes below so you can choose the best recipe for yourself!

SPICY PAN-FRIED NOODLES

Spicy Pan-Fried Noodles image

Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.

Provided by Melissa Clark

Categories dinner, for two, lunch, noodles, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional

Steps:

In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Chicken and Vegetable Stir-Fry with Udon Noodles image

Provided by Anne Burrell

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

Steps:

Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

CHICKEN, EDAMAME, AND NOODLE STIR-FRY

Chicken, Edamame, and Noodle Stir-Fry image

Categories Sauce Chicken Fry Noodle Boil

Yield serves 4

Number Of Ingredients 11

Ingredients

Coarse salt and freshly ground pepper
8 ounces udon noodles
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil, such as safflower
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 head napa cabbage (about 1/2 pound), thinly shredded
2 cups frozen shelled edamame
2 tablespoons rice-wine vinegar (unseasoned)
2 tablespoons soy sauce

Steps:

Bring a pot of water to a boil; add a generous amount of salt. Cook noodles according to package instructions. Drain, and rinse under cold water; drain again.
While noodles are cooking, toss chicken with cornstarch; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook chicken until lightly browned and opaque throughout, tossing occasionally, 2 to 4 minutes. Transfer to a plate.
Add remaining tablespoon oil to skillet; cook onion and garlic, stirring frequently, until softened, 2 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
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. Serve immediately.
Shelled Edamame
Edamame are young soybeans, picked while still green and sweet. Although you can buy edamame whole (in the pod), the shelled version is more convenient. Look for shelled edamame in the frozen section of your grocery store.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you save time and prevent any scrambling during the cooking process.
Use Fresh Ingredients: The fresher your ingredients, the better your stir-fry will taste. If possible, use organic or locally-sourced ingredients.
Choose the Right Noodles: There are many different types of noodles that you can use for a stir-fry. Some popular options include rice noodles, ramen noodles, and udon noodles. Choose the noodles that you like the best and that will work well with the other ingredients in your stir-fry.
Don't overcrowd the pan: When you're cooking the stir-fry, don't overcrowd the pan. This will prevent the ingredients from cooking evenly and will make the stir-fry soggy.
Cook the Ingredients in Stages: Don't try to cook all of the ingredients at once. Instead, cook them in stages, starting with the meat and vegetables that take the longest to cook. This will help you ensure that everything is cooked properly.
Use a Wok or Large Skillet: A wok or large skillet is the best cookware for making a stir-fry. This will give you plenty of room to toss and stir the ingredients.
Use High Heat: Stir-fries are cooked over high heat. This helps to quickly cook the ingredients and prevent them from becoming soggy.
Don't Overcook the Ingredients: Stir-fries are best when the ingredients are cooked quickly and still have a little bit of crunch. Don't overcook the ingredients, or they will become tough and chewy.
Serve Immediately: Stir-fries are best served immediately after they are cooked. This will help to preserve the flavors and textures of the ingredients.

Conclusion:

Stir-fries are a quick, easy, and delicious way to get a healthy meal on the table. With a little planning and preparation, you can make a stir-fry that is packed with flavor and nutrients. So next time you're looking for a healthy and satisfying meal, give one of these stir-fry recipes a try.