Delish Dragon Noodles Recipe Recipes Recipe For Chicken

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DRAGON NOODLES



Dragon Noodles image

This 30-Minute Dragon Noodles recipe will Rock your dinner table!. Soft lo mein tossed with tender chicken and crisp veggies served up in a scorching sauce.

Provided by Kathleen

Categories     Main Course

Time 30m

Number Of Ingredients 18

12 ounces lo mein noodles
3 tablespoons canola oil (divided)
1/4 cup soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon chili oil (more according to your heat tolerance)
2 tablespoons Sriracha sauce
2 teaspoons Asian sesame oil
1/4 cup brown sugar packed
1/4 cup water
2 boneless chicken breast halves (cubed into 1/2 inch pieces)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup green onions (sliced on the diagonal into 1/2 inch pieces)
1 cup carrots (cut into matchsticks)
1 red bell pepper (seeds removed, cut into matchsticks)
4 cloves garlic (minced)
1/4 cup fresh cilantro (chopped)
2 tablespoons toasted sesame seeds

Steps:

  • Cook noodles according to package instructions and drain well.
  • Meanwhile in a small bowl whisk together soy sauce, rice wine, chili oil, Sriracha sauce, sesame oil, brown sugar, and water. Set aside.
  • In a large skillet, heat oil until shimmering. Season chicken with teaspoon salt and pepper. Add the chicken to skillet and cook, over medium-high heat, until chicken is cooked through, 3-5 minutes. Remove to a plate and set aside.
  • In the same skillet, add 1 tablespoon oil and stir fry the green onions, carrots, and red bell pepper, over high heat, just until tender-crisp. Add the garlic to veggies and cook until fragrant.
  • Add the noodles, sauce, and chicken back to the skillet, turning the heat down to low, and heat through. Adjust seasoning. Sprinkle with cilantro and sesame seeds and serve.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 621 kcal, Carbohydrate 83 g, Protein 23 g, Fat 21 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 1628 mg, Fiber 4 g, Sugar 17 g

DRAGON NOODLES WITH CHICKEN



Dragon Noodles with Chicken image

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

1 pkg wide rice noodles - you find these at some nicer stores like Safeway or at an Asian market. If you can't find the wide rice noodles, you can use the thinner ones or you can substitute with fettuccine.
2 boneless, skinless chicken breasts - sliced thinly (You can use shrimp or beef as well or a combination of any two)
SAUCE
6 Tbsp butter
1 c soy sauce
1 - 1 1/2 c brown sugar
1 Tbsp Sriracha sauce (or more) to taste
1/2 - 1 c peanuts - chopped or whole
EXTRAS
carrot, shredded, mushrooms, fresh cilantro, sliced green onions, minced garlic, minced ginger, crushed peanuts

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.

DELICIOUS CHICKEN NOODLE CASSEROLE



Delicious Chicken Noodle Casserole image

Just about the best chicken noodle casserole ever! An easy and great recipe. True comfort food.

Provided by Anita Hoffman

Categories     Casseroles

Time 1h40m

Number Of Ingredients 9

1-1/2 large onion, chopped
1/4 c butter
3-4 c cooked chicken, cut up
1 can(s) (10- 3/4 ounce) cream of mushroom soup
1 can(s) (10-3/4 ounce) cream of celery soup
1 can(s) (10-3/4 ounce) cream of chicken soup
12 oz thin cooked noodles
1 can(s) (2.8 ounces) french fried onion rings
1 c sour cream

Steps:

  • 1. In medium skillet, fry onion in butter until softened. Pour into 9 X 13 inch baking dish.
  • 2. In a large bowl, combine chicken, sour cream and soups. Stir in 1/2 cup french fried onion rings Stir in cooked noodles. Pour mixture over onions in baking dish.
  • 3. Cover and bake at 325 degrees for 50 minutes. Uncover and top with remaining french fried onion rings. Bake 10 more minutes until golden brown.

DRAGON CHICKEN



Dragon Chicken image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 pound sliced chicken breast
2 tablespoons cornstarch
1 quart vegetable oil
1 cup broccoli
1/2 cup sliced mushrooms
1/2 cup sugar snap peas
1/2 cup green bell pepper, sliced
1 medium carrot, sliced
1 teaspoon chopped garlic
4 teaspoons whiskey
8 ounces heavy cream
2 tablespoons soy sauce
1 tablespoon oyster sauce
3 teaspoons Cajun seasoning
2 teaspoons lobster base
2 teaspoons sugar
1/3 teaspoon ground black pepper

Steps:

  • Put the chicken breast in a bowl and add the cornstarch and 2 tablespoons vegetable oil. Blend together. Preheat remaining vegetable oil in the wok to 325 degrees F, then add marinated chicken and cook for approximately 4 minutes. Add the broccoli, mushrooms, snap peas, peppers and carrots, and continue to cook for 2 more minutes. Drain the oil, then set chicken and vegetables aside.
  • Continue to heat the wok to 325 degrees F, then add garlic, whiskey and heavy cream. Heat for 30 seconds, then add the soy sauce, oyster sauce, Cajun seasoning, lobster base, sugar and black pepper. Cook, stirring constantly, until sauce begins to boil, about 3 minutes. Add back in chicken and vegetables. Toss in the heated wok for 1 minute.

DRAGON NOODLES WITH CHICKEN AND BLACK BEANS



Dragon Noodles with Chicken and Black Beans image

Make and share this Dragon Noodles with Chicken and Black Beans recipe from Food.com.

Provided by Tootalltygerlily

Categories     Chicken

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup canola oil or 1/4 cup other mild vegetable oil
1 clove garlic, minced
1 tablespoon very finely minced fresh ginger
1/2 teaspoon crushed red pepper flakes
1 teaspoon dark sesame oil
1/2 cup dry black beans
1/2 lb vermicelli or 1/2 lb capellini
3 -4 cups cold chicken, shredded or diced
3 -4 green onions, thinly sliced
1 carrot, julienned or grated
1/4 cup finely chopped fresh coriander
1 lime
2 teaspoons granulated sugar
1 tablespoon soy sauce
1/2 teaspoon salt

Steps:

  • To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
  • Stir in sesame oil.
  • If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
  • Cover beans generously with cold water and bring to a boil.
  • Reduce heat, cover and simmer 1 1/2 hours or until just tender.
  • Check occasionally to make sure beans remain covered with simmering water.
  • Drain and cool.
  • Beans can be covered and refrigerated or frozen.
  • Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
  • Drain; immediately refresh under cold running water until cooled.
  • Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
  • Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
  • Then whisk into infused oil.
  • Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
  • Covered and refrigerated, salad keeps well for a day or two.

Nutrition Facts : Calories 265.1, Fat 10.6, SaturatedFat 0.9, Sodium 372.4, Carbohydrate 36.3, Fiber 3.3, Sugar 3, Protein 6.9

DRAGON NOODLES



Dragon Noodles image

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

4 ounces wide lo mein noodles or 4 ounces linguine
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 large egg
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon sriracha asian garlic sauce (to taste)
1 handful fresh cilantro leaves, chopped
1 green onion, sliced thin

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.

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