Chicken, Edamame & Noodle Stir-Fry

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Coarse salt

8 ounces fresh udon

2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips

1 tablespoon cornstarch

Freshly ground pepper

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 unseasoned rice wine vinegar

2 tablespoons soy sauce

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