Best Dragon Noodles With Chicken Recipes

Dragon Noodles image

Provided by DarlingNikki56

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/4 cup sesame oil
1 tablespoon Chinese chili sauce
2 1/2 tablespoons soy sauce
2 tablespoons juice from pickled ginger
1 1/2 tablespoons lemon juice
2 1/2 tablespoons japanese rice vinegar
2 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 lb very thin fresh Chinese egg noodles
1 grated lemon, rind of
2 tablespoons black sesame seeds, toasted in a dry, heavy skillet until fragrant
3/4 cup thinly sliced scallion
grated red radish
julienne scallion (both green and white)
toasted black sesame seed

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.

Dragon Noodles image

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 image

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 Noodles with Chicken and Black Beans image

Provided by Tootalltygerlily

Categories Chicken

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup canola oil or 1/4 cup other mild vegetable oil
1 clove garlic, minced
1 tablespoon very finely minced fresh ginger
1/2 teaspoon crushed red pepper flakes
1 teaspoon dark sesame oil
1/2 cup dry black beans
1/2 lb vermicelli or 1/2 lb capellini
3 -4 cups cold chicken, shredded or diced
3 -4 green onions, thinly sliced
1 carrot, julienned or grated
1/4 cup finely chopped fresh coriander
1 lime
2 teaspoons granulated sugar
1 tablespoon soy sauce
1/2 teaspoon salt

Steps:

To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
Stir in sesame oil.
If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
Cover beans generously with cold water and bring to a boil.
Reduce heat, cover and simmer 1 1/2 hours or until just tender.
Check occasionally to make sure beans remain covered with simmering water.
Drain and cool.
Beans can be covered and refrigerated or frozen.
Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
Drain; immediately refresh under cold running water until cooled.
Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
Then whisk into infused oil.
Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
Covered and refrigerated, salad keeps well for a day or two.