INGREDIENTS
1 lb
Chicken cutlets
1 cup
Edamame, frozen
1
Eggplant (12 ounces), medium
1
Mint, leaves
1/3 cup
Soy sauce, reduced-sodium
8 oz
Udon noodles
1/3 cup
Brown sugar, packed light
1
Kosher salt and freshly ground pepper
1/3 cup
Rice vinegar
5 tbsp
Vegetable oil