January 2010

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 edamame to cut down on prep and clean-up time.  The results are still tasty, and if you are like me and are fussy about raw chicken clean-up this recipe is a real time saver. 

Easy Chicken & Edamame Asian Noodles

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)

1. Put on a pan of water for noodles.
2. Microwave the chicken in a covered bowl, just long enough to thaw.
3. Slice the onions into 1/4 ” wedges, then cut in half.
4. Fry the onions in the canola oil (med/high) until they start to brown.
5. Toss chicken in with the onions.  Stir frequently.
6. Noodles should be going in water by this point.
7. Whisk all remaining ingredients (except edamame) together in a small bowl.
8. Edamame can be added to the chicken and onions at this point, continue cooking, the goal is crispy browned chicken.
9. Once noodles are cooked and drained toss them in with chicken, and stir to coat with oil.
10. Add sauce mixture, stirring well.
11. 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.

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