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.
- 1 1/2 c. chicken
- thin spaghetti 1/3 of a box or ramen noodles (2 packages)
- 1/2 of a sweet onion
- 1/2 c. frozen shelled edamame
- 2 tbs. canola oil
- 1 1/2 tbs. BBQ sauce a basic one like Kraft original, nothing mesquite
- 2 tbs. white vinegar
- 1 1/2 tbs. soy sauce
- 1/2 tbs. oyster sauce
- 2 tsp sesame oil
- 1/4 tsp. Sriracha sauce optional, if you like it spicy
- Put on a pan of water for noodles (or spaghetti).
- Microwave the chicken in a covered bowl, just long enough to thaw.
- Slice the onions into 1/4 " 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.
I like to serve these with Ponzu sauce, a little soy sauce and lemon juice is a good substitute. I sometimes add peanuts, either half way through cooking or as a garnish.
If you are in the mood for rice noodles why not try out my Tangy Chili-Curried Chicken and Rice Noodles Recipe , at Yankee Kitchen.