Dragon Noodles with Chicken
By
Anne Jordan
@Ajwrites
9
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.
Blue Ribbon Recipe
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? Then add more Sriracha. The warm rice noodles soak up the delicious sauce. Chicken, carrots, mushrooms, green onions, and the other goodies add to the flavor. We can't wait to try with shrimp next time.
Ingredients
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1 pkgwide 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.
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2boneless, skinless chicken breasts - sliced thinly (You can use shrimp or beef as well or a combination of any two)
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SAUCE
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6 Tbspbutter
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1 csoy sauce
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1 - 1 1/2 cbrown sugar
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1 TbspSriracha sauce (or more) to taste
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1/2 - 1 cpeanuts - chopped or whole
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EXTRAS
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·carrot, shredded, mushrooms, fresh cilantro, sliced green onions, minced garlic, minced ginger, crushed peanuts
How to Make Dragon Noodles with Chicken
- 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. - 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. - In a frying 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.
