Dragon Noodles

$2.04 recipe / $1.02 serving

Ooooh lawdie. This is my new favorite quick fix! It takes about 15 minutes, is totally rich, flavorful, and SUPER SPICY. Like, “burn a hole through your stomach” spicy. Call me crazy, but sometimes I want that. No, I crave that.

So, this one goes out to all of you heat seekers!

The simple sauce for this recipe uses only pantry staples and perfectly balances sweet, salty, and spicy. The richness of the butter helps smooth everything out, cilantro adds a fresh note, and the green onions lend a savory back note. It all just works and it happens to be incredibly simple. That’s what I’m talkin’ about.

I made a small two serving batch because I just wanted something quick and easy. You could easily scale this up, if needed. If you want a heartier dish, try using two eggs rather than just one. Also, I used two tablespoons of butter, which made for a very rich and delicious sauce, but I suspect that it would still be amazing if you cut the butter in half.

If you can’t find the same noodles that I used, don’t fret. You could make this with ramen type noodles or even regular linguine. The noodles are just the vehicle for all of the other yummy ingredients!

Dragon Noodles

Dragon Noodles


4.9 from 80 reviews
dragon noodles
 
Prep time
Cook time
Total time
 
Total Cost: $2.04
Cost Per Serving: $1.04
Serves: 2
Ingredients
  • 4 oz. lo mein noodles $1.13
  • 2 Tbsp butter $0.20
  • ¼ tsp crushed red pepper $0.02
  • 1 large egg $0.25
  • 1 Tbsp brown sugar $0.02
  • 1 Tbsp soy sauce $0.02
  • 1 Tbsp sriracha (rooster sauce) $0.08
  • 1 handful fresh cilantro $0.22
  • 1 sliced green onion $0.06
Instructions
  1. Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
  2. While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
  3. 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.
  4. When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves (whole) on top and serve!

Dragon Noodles

 

Spicy Noodles

Step By Step Photos

Lo Mein NoodlesThese are the noodles that I used, but you could use any other kind. Ramen or regular linguine would probably be good too. I used half of this 8 oz. pack for two servings. Cook the noodles according to the package directions.

make sauceWhile waiting for the pasta water to boil, mix up the sauce. Stir together the brown sugar, soy sauce, and sriracha.

melt butterMelt the butter in a large skillet over medium-low heat. Add the crushed red pepper to the butter as it melts.

whisk eggWhisk the egg in a bowl…

scramble eggPour the whisked egg into the melted butter and gently stir until cooked. If the noodles are not done cooking yet, turn the heat off on the skillet so that the eggs don’t over cook.

add noodles, sauceWhen the noodles are finished cooking, drain the water off and then add them to the skillet along with the prepared hot sauce.

cilantro green onionsTurn the heat on to low to help evaporate excess moisture and stir everything to coat it in the sauce. Lastly, sprinkle the sliced green onion and cilantro leaves over top. I didn’t even bother to chop the cilantro. Deeeelish!

Dragon Noodles

254 Comments

  1. Susan Dai says:

    I’ve made these several times and it amazes me how something so easy and quick is so satisfying! Tonight I had Thai style rice noodles on hand, and with a quick sprinkle of peanuts and a squeeze of lime after cooking I had a tasty dish reminiscent of Pad Thai! (I can only handle around 1/2 Tbsp of Sriracha. I’ll need to build my heat tolerance to get to the full 1 Tbsp). Thanks, Beth!

  2. Used fettuccine after going to two stores and not finding lo mein. Easy to prepare.Flavorful! Lends itself easily to subs and variations. My tip – use a big enough bowl to stir the sauce then you can reuse it to eat.

  3. This recipe is so freakin’ delicious! I’ve made it by the book twice already, and then tonight I decided to add cubed chicken, shredded carrots, and bok choy, and it was to die for. Thanks for all the work you do in coming up with delicious recipes, this blog is the best! :)

  4. julie says:

    Spicy but, oh, so good!

  5. Cath says:

    My mouth hurts…but it is SOOOO good!

  6. Susan says:

    Oh. My. Gosh. This was AWESOME!! I don’t eat meat but my kiddos do and I was keeping this recipe in the back of my mind, waiting for a night when I was preparing some animal flesh for the young’uns so I could whip this up for me. I’m already planning to make more for lunch tomorrow. Two servings you say? Ha! OK in fairness I didn’t make the full 4 oz. of noodles – more like a bit over 3 oz. Still, I ate every bite and left not even a taste for the hubs. Which is unfortunate because he would have loved it. Maybe next time. ;-)

  7. Excellent!

  8. Lionopumaiamuponoil says:

    Excellent recipe! Everyone went for seconds tonight. Thank you!

  9. Heather B says:

    I just made these with cucumber “noodles” thanks to my Vegetti and it was AMAZING.

  10. Joyce says:

    I’ve been making things from your blog for almost 2 years now, and all my friends are sick of hearing me talk about it, but I can’t believe it took me so long to make this one…. YUM! I’ve had it about 6 times in the past 2 weeks. Keep up the great work

  11. I adore this recipe! I made it at least once a week for 2 months after I found it. It heats up very nicely as well, an added bonus so I can bring it to work for lunch.

  12. Jeanette says:

    This is one of my favorite last minute meals! Things I’ve added

    A chicken breast, (sliced and cooked at the beginning)
    8 oz tofu (with the egg)
    A cup of frozen peas,( rinsed to get off any ice crystals)
    A cup of frozen green beans same as above
    Sesame seeds as garnish
    Chile oil when I needed to clear my sinuses (WARNING: THIS IS LIKE WEAPONIZING THIS MEAL)
    Rice subbed for noodles
    An extra egg

    I’ve used the sauce straight on veggies with great success

  13. Sarah says:

    These are my absolute favorite meal, any time of day! I, along with my whole family, are obsessed with these! I just add some chicken & extra eggs along with more sauce. So glad I found your website…thanks for the great meals :)

  14. Niraseul says:

    Tried this myself and I dare say I’m addicted! I get cravings for this and that says a lot. It’s a guiltless pleasure to eat, tossed some curried chicken on top as well.

  15. Duuuuuuuuuuuuuuuude. I’d been holding out on trying this because I was afraid I’d eat the whole thing in one sitting. And, well, I did. I used udon because I had a package I’d gotten for free. (I LOVE free!!!).

    I will have to halve the butter next time because I really shouldn’t consume that much at once. Maybe up the sauce ratio, too, because I felt like it needed more, but that could be because I used low-sodium kikkoman. Usually I have full-flavored tamari or shoyu on hand.

    Now I’m so full I could die and I reek of green onion – good thing only the cats have to talk to me today!

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