I know I have another recipe that is super similar to these dragon noodles somewhere on the blog. This recipe, and many variations of it, is one of my favorite quick meals to make when it’s just me. Super easy, super delicious, and super hot. Apparently I’m the only one who can handle hot and spicy food in this house. 🙂 This specific recipe is from budget bytes. My only tweak was to use coconut oil instead of butter. I’ve been on quite the coconut oil kick. If you see some at your grocery store, pick it up. You won’t regret it.
- Lo mein noodles (or udon or spaghetti)
- 1 large egg
- tbsp butter (I used coconut oil)
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp sriracha, or more!
- 1 handful fresh cilantro
- sliced green onions
Cook your noodles according to the directions on the package.
Prepare your sauce while the noodles boil, mixing brown sugar, soy sauce, and sriracha.
In a large skillet, melt butter/coconut oil over medium-low heat. Whisk your egg and add to the pan. Stir gently and cook. Turn the heat off when done.
Drain the noodles and add to the skillet with the egg, along with the sauce. Turn the heat on low to cook off excess sauce and toss to coat.
Serve, topped with cilantro and green onions.
The beauty of this recipe is that you can add WHATEVER you want to it. Add some chopped peanuts, sliced chicken, shrimp, pork, more veggies (I added corn in this one). Add in whatever you’d like! Once you try this (or the other variation of this recipe on the blog) I know it will be in heavy rotation for your recipes.
I’ve been kind of obsessed with bluebird kitchen. the first day i went there i got the veggie sandwich (which was amaze) and a side of the corn salad. i was just so amazed by this salad. i wasn’t sure if i was going to laugh or cry while eating it, it was that good. so good i recreated it at home. and then i laughed and cried into my corn salad because it was so delicious. (i also went back the following day for lunch and got the roast beef sandwich and i may have to go back again tomorrow and every other day the rest of the week to get the roast beef because IT IS THAT GOOD).
- 2-3 cups cooked long grain white rice
- 1 cup sweet corn
- 1/2 cup chopped cilantro
- 1/4 cup chopped red onion
- 1/2 cup greek yogurt
- salt and pepper to taste
mix all of your ingredients together and chill. yep. THAT EASY. adjust your cilantro/corn/onion/yogurt ratios to your liking, my numbers are just a ball park. i probably had more cilantro because i just love cilantro. this might be my new “salad” thing to bring to gatherings. here’s hoping i don’t eat it all before i even get to my final destination… 🙂
YOU’D CRY, TOO.
i love indian food. i don’t know what it is but i just can’t get enough of it. the thought of cooking it has intimidated me for a while until i saw a video of Martha and Jamie Oliver making this dish. i couldn’t believe how simple it was. i took on the challenge and when i was finished i realized it wasn’t a challenge at all. now i will admit – i did cut a few corners. instead of making my own masala paste, i used Trader Joe’s masala simmer sauce. it is not as thick as paste and i erred in using the entire jar instead of half of it. the liquid in the dish was thinner than it probably should have been but it was still tasty! next time i make this (and i will) i will either make my own masala paste or use just half of the sauce. i also used fresh ginger for the first time. this too has intimidated me but really there was nothing to it. peeling it was simple as can be (i used a spoon to peel it) and the taste was delightfully refreshing.
note: there is no curry in this dish. not even in the masala simmer sauce. i was surprised at this finding. (that was for you, julia.)
you will need:
- 2 tablespoons peanut oil
- 1 tablespoon unsalted butter
- 2 medium onions, halved and thinly sliced
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 1 small bunch fresh cilantro, leaves removed, stems finely chopped
- 1 jar of simmer sauce (or half cup of marsala paste)
- 4 boneless chicken thighs (any kind of chicken will work)
- Sea salt and freshly ground black pepper
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can of coconut milk
heat the peanut oil and butter in a large pot or dutch oven over medium-high heat. add onions, ginger, and chopped cilantro stems. cook, stirring occasionally, until onions soften and golden, about 10 minutes.
add marsala simmer sauce and chicken; stir to coat. season with salt and pepper. add tomatoes and coconut milk. fill one empty can with water and add to skillet; stir to combine. bring to a boil, then reduce heat to a simmer. cover and cook, checking sauce occasionally to make sure it does not begin to dry out and adding water, if necessary, until chicken is tender and cooked through, about 20 minutes. *
serve over rice and top with yogurt, cilantro and almond slivers if desired. i skipped that part and dove right in.
* i used frozen chicken thighs because i needed to get rid of them! they weren’t fully cooked after 20 minutes so i let it go a little bit longer. the longer i left the pot on the stove, the more flavorful and tender the chicken became. i think i kept it on for a total of 90 minutes and the chicken was falling off the bone.
besides the one “oopsie” of using too much simmer sauce, i think this dish came out well considering this was the first time i made anything like this. i will now delve into more exotic dishes with less fear after. i can’t wait!