Chicken, Edamame, & Noodle Stir-Fry

salt and ground pepper
8 oz. udon noodles (in asian section at grocery store)
2 boneless, skinless chicken breast halves, cut crosswise into thin strips
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced ( I used my jar of minced garlic )
1/2 cabbage thinly shredded
2 cups frozen shelled edamame
2 Tbsp. rice vinegar
2 Tbsp. soy sauce

1. In a large pot of boiling salted water, cook noodles according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

2. While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In large skillet, heat 1 Tbsp. oil over medium-high. Cook chicken in two batches, until light brown on the outside. Transfer to plate (reserve skillet)

3. Add remaining tablespoons oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 mintues.

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.