Edamame, noodles and chicken make a delicious quick dinner. A great way to use up leftover rotisserie chicken or chicken fingers. Make the dish with spaghetti or ramen right out of your pantry!
This Chicken and Edamame Asian Noodles recipe is quick and easy. Although I love cooking from scratch, sometimes short-cuts help when making quick lunches. In this recipe I use frozen breaded pop-corn chicken and frozen shelled edamame to cut down on prep and clean-up time. The results are still quite satisfying, and if you are like me and are fussy about raw chicken clean-up this recipe is a real time saver. The edamame adds an extra boost of protein, as well as color. Even my fussy daughter will eat this Chicken and Edamame Asian Noodle recipe.
Chicken Edamame Asian Noodles Recipe
- 1 ½ cups chicken leftover chicken or chopped breaded tenders
- thin spaghetti ⅓ of a box or ramen noodles (2 packages)
- ½ of a sweet onion
- ½ cup frozen shelled edamame
- 2 tablespoon vegetable oil (avocado oil is a great choice)
- 1 ½ tablespoon BBQ sauce a basic one like Kraft original, nothing mesquite
- 2 tablespoon white vinegar or apple cider vinegar
- 1 ½ tablespoon soy sauce
- ½ tablespoon oyster sauce
- 2 teaspoon sesame oil
- ¼ teaspoon Sriracha sauce optional, if you like it spicy
- Put on a pan of water for noodles (or spaghetti).
- If using frozen chicken: Microwave the chicken in a covered bowl, just long enough to thaw.
- Slice the onions into ¼ " wedges, then cut in half.
- Fry the onions in the canola oil (med/high) until they start to brown.
- Toss chicken in with the onions. Stir frequently.
- Noodles and frozen edamame should be going in water by this point (together).
- Whisk all remaining ingredients together in a small bowl.
- Continue cooking the chicken and onions, the goal is crispy browned chicken.
- Once noodles are cooked and drain.
- Toss the noodles and edamame in with chicken, and stir to coat with oil and slightly stir fry.
- Add sauce mixture, while stirring well.
- Noodles should be moist but not wet.