* 8 ounces linguine
* 2 (8 oz each) boneless skinless chicken breasts, sliced in thin strips
* 1 tbsp cornstarch
* kosher salt and freshly ground black pepper
* 2 tbsp olive oil
* 2 garlic cloves, minced
* 1 small red onion, cut in half and sliced thin
* 1 pound napa cabbage, shredded thinly
* 2 tbsp rice vinegar
* 2 tbsp soy sauce
* 2 cups frozen shelled edamame
1. Cook noodles in a large pot of salted boiling water according to package instructions, leaving them just al dente; drain, then set aside.
2. Toss chicken strips with cornstarch in a medium bowl, then season with salt and pepper.
3. Heat 1 tablespoon olive oil in a large skillet on medium-high heat.
4. Cook chicken two to four minutes in batches until lightly browned; remove chicken to a plate.
5. Add remaining 1 tablespoon olive oil to skillet, then saute garlic and onion one to three minutes until soft.
6. Add napa cabbage and cook three minutes, stirring frequently, until tender.
7. Add to the skillet the vinegar, soy sauce, edamame, noodles, and cooked chicken, then season with salt and pepper as needed.
8. Cook about 3 or 4 minutes until noodles and edamame are warmed through and well seasoned. Makes 4 servings.