Dragon Noodles Recipes Recipe Paper Recipe For Banana

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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



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.

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.

DRAGON ROLL



Dragon Roll image

Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It's fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger.

Provided by Betsy Ann

Categories     Seafood     Fish

Time 1h8m

Yield 2

Number Of Ingredients 12

¾ cup Japanese sushi-style rice
¾ cup water
1 ⅓ tablespoons rice vinegar
1 ⅓ tablespoons white sugar
2 ¼ teaspoons salt
cooking spray
8 frozen tempura shrimp
2 sheets nori (dry seaweed)
2 sticks imitation crabmeat, cut into 1/4-inch pieces
1 cucumber - peeled, seeded, and cut into 1/4-inch strips
1 avocado, sliced
10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips

Steps:

  • Rinse rice in a strainer until water runs clear.
  • Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
  • Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  • Arrange shrimp tempura on the baking sheet.
  • Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
  • Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
  • Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
  • Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

Nutrition Facts : Calories 1095.3 calories, Carbohydrate 93.5 g, Cholesterol 431.7 mg, Fat 50.3 g, Fiber 9.4 g, Protein 66.6 g, SaturatedFat 8.9 g, Sodium 3340.7 mg, Sugar 11.1 g

DRAGON NOODLES



Dragon Noodles image

Fresh noodles tossed in a savory, spicy sauce with eggs and crunchy vegetables.

Provided by Macheesmo

Categories     Side Dish

Time 20m

Yield 1

Number Of Ingredients 10

6 ounces fresh Udon noodles
1 tablespoon unsalted butter
1 large egg, beaten
1 pinch red pepper flakes
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon sriracha chili sauce
1 teaspoon rice wine vinegar
Fresh cilantro
Chopped scallions

Steps:

  • In a small bowl, whisk together brown sugar, soy sauce, chili sauce, and rice wine vinegar.
  • Cook udon noodles according to package. Drain and set aside.
  • In a medium skillet (nonstick works best), melt butter over medium heat. Once melted, add egg and scramble lightly.
  • When egg is almost cooked, season with a pinch of red pepper flakes and add sauce to the skillet. Cook for 20 seconds so sauce can reduce slightly.
  • Add udon noodles to skillet and toss everything to combine.
  • Serve immediately and garnish dish with fresh cilantro and chopped scallions.

Nutrition Facts : ServingSize 1 Serving

21 BEST WAYS TO COOK WITH LIMES



21 Best Ways to Cook with Limes image

You won't be able to get enough of these lime recipes! From chicken dishes to tacos to sweet treats like Key lime pie, move over, lemons! Limes are the new kings in town.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 21

Honey Lime Chicken
Refreshing Homemade Limeade
Applebee's Fiesta Lime Chicken
Chipotle's Cilantro Lime Rice
Berry Lime Smoothie
Cilantro Lime Quinoa
Garlic Lime Grilled Chicken Tacos
Cilantro Lime Dressing
Chilli u0026amp; Lime Yoghurt Dip
Lime Shrimp Dragon Noodles
Sweet Chili Lime Tofu
Chipotle Guacamole Recipe
Lime and Garlic Salmon
Classic Pico de Gallo
Cilantro Lime Chicken Wings
Lime Sherbet
Key Lime Fudge
Trisha Yearwood Key Lime Cake
Vegan Key Lime Pie
Coconut Lime Loaf Cake
Creamy Lime Pie Bars

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a lime recipe in 30 minutes or less!

Nutrition Facts :

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