Dragon Noodles
Oh WOW. These Dragon Noodles are my new favorite quick fix! They only take about 15 minutes to make, they’re 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!
Dragon Noodles
Flavor Balance is Key
The simple sauce for this recipe uses only pantry staples (soy sauce, brown sugar, sriracha), which perfectly balance the sweet, salty, and spicy flavors. 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. And that’s how I like my food.
Small Batch Dragon Noodles
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.
What Type of Noodles Should I Use?
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!
Want to take it up a notch? Try my Dragon Noodle Variations: Pork and Peanut Dragon Noodles, or Lime Shrimp Dragon Noodles.
See This Recipe in Action:
Dragon Noodles
Ingredients
- 4 oz. lo mein noodles ($1.13)
- 2 Tbsp butter ($0.20)
- 1/4 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
- 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).
- 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. 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 onions and cilantro leaves (whole) on top and serve!
Video
Step By Step Photos
These 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.
While waiting for the pasta water to boil, mix up the sauce. Stir together the brown sugar, soy sauce, and sriracha.
Melt the butter in a large skillet over medium-low heat. Add the crushed red pepper to the butter as it melts.
Whisk the egg in a bowl…
Pour 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.
When the noodles are finished cooking, drain the water off and then add them to the skillet along with the prepared hot sauce.
Turn 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!
I’m in college and always looking for something easy to make that doesn’t require a lot of ingredients! This was delicious! Love the spicy kick!
So impressed with this recipe! Tripled the recipe but left the sriacha at 1 T. (My kids can’t handle the full blown heat level) and made steamed broccoli and your sticky ginger soy chicken ( a family favorite). It was amazing!! All my kids gobbled it up!!
THIS IS SO GOOD! I also can’t believe how quickly it all comes together. Perfect for nights when you don’t have much time (or when you are in graduate school like me and don’t get home until 9pm and you’re starving). I also made mine a little thai-inspired: I added thinly sliced red bell pepper and shredded carrots to the noodles and sauce in step 3. Instead of green onions, I added chopped peanuts. DELISH. I think if I find that it’s not saucy enough tomorrow, I’ll whip up a batch of Beth’s spicy peanut sauce from the Hoisin Pork recipe and add it in :)
These are KILLER! I doubled the recipe, took Carolyn’s suggestions, and made some tweaks of my own — it’s like the noodle version of stone soup! — so my creation was 1T brown sugar, 1T natural PB, 2T soy, 2T sriracha, 1T sesame oil, and the juice of half a lime. Used flat Korean wheat noodles (what I had on hand), dumped in some baby spinach and a grated carrot, and upped the cilantro and scallions. Oh, and 2 eggs. This is a fantastic “clean out the crisper” type of recipe! The PB gives the sauce a really lovely depth, but doesn’t overwhelm the other ingredients or taste like a traditional peanut noodle recipe.
Now if you’ll excuse me, I have to go eat another bowl!
We eat our variation of this recipe at least once a week. A little less “rooster sauce”, and add shrimp sauteed in garlic. Use whichever rice noodles are cheaper on that week’s grocery run.
THANK YOU Beth for this recipe!
Just thought I’d pop in with my little adaptation, since I love reading what other people do to change up a recipe. I made the recipe as written first, delish! But I prefer a thai-ish flavor profile, so next time I reduced the sugar to 2 tsp, added a tsp of natural peanut butter, and a drizzle of sesame oil. So. freaking. good. Thanks for creating such an awesome base recipe that is so endlessly adaptable!
Your tweak made this recipie so absolutely yummy! Thanks!!