LIME SHRIMP DRAGON NOODLES
These spicy Lime Shrimp Dragon Noodles are a fast, easy, and inexpensive alternative to take out. This version features tender shrimp and fresh lime.
Provided by Beth - Budget Bytes
Time 30m
Number Of Ingredients 10
Steps:
- Place the shrimp in a colander and rinse with cool water until thawed. Let the shrimp drain until ready to use.
- In a small bowl stir together the sriracha, soy sauce, brown sugar, and about 1 Tbsp juice from the lime. Set the sauce aside.
- Fill a medium sauce pot with water, place a lid on top, and bring to a boil over high heat. Once boiling, add the ramen noodles (without the flavoring packet) and continue to boil until the noodles are tender. Drain the noodles in a colander (if using the same colander for the shrimp, make sure to wash it with soap and water first).
- While waiting for the water to boil, mince two cloves of garlic. Add the butter and garlic to a large skillet and sauté over medium heat until the garlic is soft (about one minute). Add the shrimp and continue to sauté until the shrimp turn pink and opaque (about 3-5 minutes). Remove the skillet from the heat.
- Once the noodles have drained, add them to the skillet with the shrimp, then pour the prepared sauce over top. Toss the noodles in the sauce until everything is coated in sauce. Top the dragon noodles with sliced green onion, fresh cilantro leaves, and a squeeze of lime.
Nutrition Facts : ServingSize 1 Serving, Calories 676.4 kcal, Carbohydrate 73.5 g, Protein 33.8 g, Fat 28.1 g, Fiber 4.35 g, Sodium 3442.45 mg
DRAGON NOODLES
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
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
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.
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
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
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.
DRAGON NOODLES
Make and share this Dragon Noodles recipe from Food.com.
Provided by Mebriella
Categories Asian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine according to package.
- While noodles are cooking prepare the sauce by mixing together the brown sugar, soy sauce 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 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 parsley.
- Serve warm.
Nutrition Facts : Calories 659.6, Fat 18.2, SaturatedFat 9.2, Cholesterol 216.5, Sodium 194, Carbohydrate 101.2, Fiber 4.6, Sugar 17.1, Protein 22
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