Chinese Dragon Noodles Recipes

DRAGON NOODLES

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.

DRAGON NOODLES

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.

CHINESE DRAGON NOODLES

Steps:

• 1. In a large saucepan bring a pot of water to a boil.
• 2. When boiling add Lo-mein noodles.
• 3. Boil for 6 minutes.
• 4. In a small bowl whisk together the brown sugar, tamari and sriracha sauce. Set aside.
• 5. In a large skillet melt butter over medium heat.
• 6. Add red pepper flakes, whisking for 1 minute.
• 7. Add beaten eggs, whisking for 2 minutes or until cooked through.
• 8. Remove from heat.
• 9. Drain noodles, add to skillet with cooked eggs.
• 10. Toss well to combine.
• 11. Add sauce mixture, tossing well to combine.
• 12. Turn the heat on low to evaporate excess liquid. You want your noodles glossy. About 2-3 minutes.
• 13. Pour into a serving bowl, top with chopped cilantro and sliced green onions.
• 14. Toss lightly and serve hot.