Who says udon noodles belong in soup? Delicious udon noodles, salty and sticky, are also a great base for a stir fry when rice gets a little boring (or will take too long to make).

For this stir fry I started with some chicken that was sealed in a FoodSaver bag with some Mrs. Dash Spicy Teriyaki marinade. To that I added some mushrooms, a can of baby corn pieces (drained), half an onion and a sliced red bell pepper, and the leftover bits (a couple tablespoons) of some hoisin sauce in the fridge — always good for thickening a stir fry sauce.

For the edamame, I boiled a small pot of water with lots of salt. To the boiling water I added a bag of frozen edamame and boiled this according to package directions. I rinsed the pods in cold water after draining and scattered the soybeans on the stir fry for some great color and crunch.

It’s a pretty typical stir fry for me. The best part about any stir fry is the color, and adding edamame is a great way to make something look and taste even fresher.