Dragon Noodles with Chicken
By
Anne Jordan
@Ajwrites
1
This is one of my family's favorites. It's cheaper than eating out and better than most Chinese restaurants. You can make it in about 15-20 minutes.
Use chicken, beef, or shrimp. I've used a combination of chicken and shrimp on certain occasions - usually when I'm trying to impress someone.
Use chicken, beef, or shrimp. I've used a combination of chicken and shrimp on certain occasions - usually when I'm trying to impress someone.
Ingredients
- 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. ( can use shrimp, or beef as well, or a combination of any two)
- 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
- carrot, shredded, mushrooms, fresh cilantro, sliced green onions, minced garlic, minced ginger, crushed peanuts
SAUCE
EXTRAS
How to Make Dragon Noodles with Chicken
- 1Method 1: Boil fettuccine per package directions. About 8-10 minutes. (Wheat noodles)
Method 2: Bring 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. - 2While 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 sauce pan 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.
NOTE: 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. - 3In a fry pan, saute the chicken strips until cooked through, then add an egg (s) to scramble.
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.
This may sound difficult, but it's very easy and comes together quickly.
