DRAGON NOODLES RECIPE - (4.5/5)
Provided by TrayH
Number Of Ingredients 9
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.
DRAGON NOODLES
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.
DRAGON NOODLES
Make and share this Dragon Noodles recipe from Food.com.
Provided by gailanng
Categories Asian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
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.
DRAGON NOODLES WITH CHICKEN
Wow, this dish is amazing! You'll feel like you are eating takeout from a fancy Chinese restaurant. We like how you can doctor the sauce to your own taste. This time, we added chopped nuts to the sauce and it had a great nutty flavor. If you're a big peanut butter fan, definitely add a scoop of peanut butter. Like things spicy?...
Provided by Anne Jordan
Categories Pasta
Time 20m
Number Of Ingredients 10
Steps:
- 1. Method 1: Boil fettuccine per package directions. About 8-10 minutes. (Wheat noodles) Method 2: Bring a large pot of water to boil. Dump in the rice noodles and turn off heat. Let noodles sit in the hot water for 7-9 minutes - depending on how soft you want them to be. I like mine soft, so I leave them in for about 9 minutes.
- 2. While noodles are cooking, make the sauce. You will have enough sauce to save for another time or to use on the side as extra. Put all ingredients for sauce in a small saucepan and cook until butter is melted and sauce mixes well (about 5 minutes). Taste and adjust the hot sriracha sauce to your family's taste. I also sometimes add about a 1/4 cup of beef broth or chicken broth to stretch the sauce. This recipe is easily adapted to the cook's imagination or taste. You can add minced garlic and ginger or even a tablespoon of peanut butter! Note: This sauce can be made ahead and refrigerated in a mason jar for up to a week.
- 3. In a frying pan, saute the chicken strips until cooked through, then add an egg(s) to scramble.
- 4. Add the cooked, drained noodles and sauce. Top with sliced green onions and chopped fresh cilantro. Note: You can add the veggies (carrots and mushrooms, bell peppers, etc.) with the chicken and saute together.
- 5. This may sound difficult, but it's very easy and comes together quickly.
GOLDEN DRAGON NOODLES
This recipe was created in honor of a group of World of Warcraft players who gathered to play WOW together at my house one Saturday. This recipe is meatless but feel free to add any amount of dragon meat you wish to.
Provided by Member 610488
Categories Spaghetti
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 22
Steps:
- Mix together the Shaoxing wine, black vinegar, and chili sauce and set aside. Mix together the soy sauces and vegetable stock and set aside.
- Heat a wok or large skillet until very hot. Add the vegetable and sesame oils and swirl to coat the sides. Stir-fry the onion, garlic cloves, ginger and chilies over high heat for 1 minute, or until the onion starts to soften.
- Add the bell peppers, carrots, green beans and wine-vinegar sauce and stir-fry for 1 minute. Add the mushrooms and snow peas. Toss together well.
- Add the honey and 1 tbsp water, toss well and then cover and cook for 1-2 minutes, or until the vegetables are just tender.
- Add the noodles, nuts and soy sauce mixture. Stir-fry for 30 seconds and then cover and cook for a further 2 minutes, until the noodles are heated through.
Nutrition Facts : Calories 642.2, Fat 46.8, SaturatedFat 6.5, Sodium 1697, Carbohydrate 42, Fiber 12.3, Sugar 17.1, Protein 24.4
DRAGON NOODLES
This is my absolute FAVORITE when I go to Shakespeare's Tavern in Atlanta. It is served chilled but it has a bite to it so it is the perfect cool, but warm dish. It is very light like a salad almost. I like to trade out the egg noodles for thin spaghetti noodles.
Provided by DarlingNikki56
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
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.
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