Thick, flat udon noodles have a sumptuous, chewy texture. Look for them in the Asian-food section of the supermarket. If you can’t find udon, use linguine—just break the noodles in half before boiling them.

　　

Ingredients

serves 4

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 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. Serve immediately.

　　

Shelled Edamame

Step 5

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.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.