Dragon Bowl Noodles Recipes

Steps:

• Whisk dressing, soy sauce, Sriracha sauce and garlic in small bowl until blended. Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add carrots and peppers; cook and stir 3 min. or until crisp-tender. Spoon into large bowl. Add eggs to skillet; cook and stir on medium heat 2 min. or until set. Add to cooked vegetables; mix lightly.
• Drain spaghetti, reserving 1/4 cup cooking water. Add cooking water to skillet along with the dressing mixture; stir. Bring to boil. Add spaghetti; toss to evenly coat.
• Add spaghetti mixture to vegetable mixture in bowl along with the cilantro and half the onions; mix lightly. Top with remaining onions.

Steps:

• Boil the noodles and cook al dente according to the package directions.
• While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce and sriracha.
• In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking; turn off the heat.
• When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Then add the prepared brown sugar/sauce. Turn the heat down low to evaporate excess moisture and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves on top and serve immediately.

Steps:

• 1. Cook noodles or linguine according to package. While noodles are cooking prepare the sauce by mixing together the brown sugar, soy sauce and sriracha in a small bowl and set aside to be used at the very end. In a large skillet melt butter over medium/low heat. Add the crushed red pepper or cayenne pepper to the butter as it melts. Whisk the eggs in a small bowl and then add it to the skillet with the melted butter. Stir and cook as if making scrambled eggs. Then turn off heat. When noodles or linguine are done cooking, drain and add to the skillet with the cooked eggs. Also add the prepared sauce mixture. Turn the heat back onto low and stir everything to coat well and evaporate excess liquid. Sprinkle with green onions and cilantro or parsley. Serve warm.

Steps:

• * Cook linguine according to package. * While noodles are cooking prepare the sauce by mixing together the brown sugar, soy sauce and sriracha in a small bowl and set aside to be used at the very end. * In a large skillet melt butter over medium/low heat. * Add the crushed red pepper or cayenne pepper to the butter as it melts. * Whisk the eggs in a small bowl and then add it to the skillet with the melted butter. * Stir and cook as if making scrambled eggs. Then turn off heat. * When linguine is done cooking, drain and add to the skillet with the cooked eggs. * Also add the prepared sauce mixture. * Turn the heat back onto low and stir everything to coat well and evaporate excess liquid. * Sprinkle with green onions and cilantro or parsley. * Serve warm.

Steps:

• In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar and salt. Whisk to blend and set the bowl aside.
• In a colander fluff the noodles to separate and untangle the strands. Bring a large saucepan of water to a rolling boil. Add the noodles and swish them gently with chopsticks. Let them cook for 2 minutes or until the noodles are tender but still have some bite. Drain them, plunge them briefly into ice water, then drain again. Shake the colander to remove excess moisture and transfer the noodles to a bowl.
• Whisk the dressing again to combine it. Toss the noodles with just enough of the dressing to moisten them well, using your fingers to coat and separate the strands. Let the noodles sit for 10 minutes.
• Taste the noodles. If they seem dry, add a bit more dressing and toss again. Add the lemon rind, black sesame seeds and scallion rings and toss well.
• Taste the noodles again. They should be bright and sparkly. Cover them tightly and refrigerate up to one day.
• To serve: Bring the noodles to room temperature. Mound the noodles in a bowl or twirl them in individual bowls. Garnish each dish with grated red radish, scallion and black sesame seeds.
• Serves 2 or 3 as a main course; 4 to 6 as part of a multi-course meal.