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.
STUFFED PEPPERS
Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce.
Provided by BDEGER
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 25.6 g, Cholesterol 45.9 mg, Fat 9.4 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 563.6 mg, Sugar 6.3 g
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 ROLL
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
SPICY NOODLES
These spicy Sriracha noodles are a simple yet absolutely flavor-packed Thai noodles dish - for those who aren't afraid of a bit of heat! Taking less than 20 minutes to make, these 'dragon noodles' are a wonderful quick mid-week meal. Plus, this recipe is gluten-free, meat-free, vegan, and healthier than your favorite instant noodle packets!
Provided by Michaela Vais
Time 20m
Number Of Ingredients 18
Steps:
- You can watch the video in the post for visual instructions.Cook rice noodles (or your favorite noodles) in salted water until al dente (make sure to not overcook them). Drain.
- Heat oil in a skillet and sauté garlic and ginger over medium heat for about 1 minute, stirring frequently. Add hot chili pepper, red sweet pepper, the whites of the spring onions, salt, pepper, and smoked paprika. Sauté for about 4 minutes, stirring frequently. Also, stir in tomato paste and Sriracha.
- To make the sauce, simply add all sauce ingredients (vegetable broth, dark soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and red pepper flakes) to a medium bowl and stir with a whisk.
- Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
- Add the drained noodles and toss to combine with the sauce. Cook for a further 1 minute, taste it and adjust seasonings if needed.
- Garnish with the greens of the spring onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.
Nutrition Facts : Calories 304 kcal, Carbohydrate 60 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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.
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