DRAGON NOODLES WITH CHICKEN

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Dragon Noodles with Chicken image

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

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.

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