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.
yep. EASY! i’ll never forget when julia and mark tried to make pad thai. they used fish sauce and man did it stink. i found a recipe over at Brownies for Dinner for pad thai and had to try it, noticing that fish sauce was nowhere to be found in the ingredient list. i never made pad thai but i was up for this easy challenge.
- 8 ounces dried, wide and flat rice noodles
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 3 tablespoons soy sauce
- a couple squirts of Sriracha (optional)
- 2 teaspoons vegetable oil
- 3 green onions, white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten
- 1/4 cup chopped roasted, salted peanuts
soak noodles according to the package and drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
in a large nonstick skillet, heat oil over medium-high heat. add scallion whites and garlic and cook, stirring constantly, until fragrant. add eggs and cook, scraping skillet with spatula until eggs are almost set. Transfer eggs to a plate. this process takes about a minute, from scallion to egg.
add noodles, scallion greens, and sauce to skillet. cook, tossing constantly, until noodles are soft. add egg mixture and toss to coat, breaking eggs up gently.
serve noodles with lime wedges, topped with peanuts.
besides soaking the noodles, this dish took about 5 minutes to make. it was delicious. now that i have a great pad thai base, i will be making this more often with more things such as chicken, shrimp, tofu, etc. and of course i will post! definitely use this recipe if you have ever wanted to make pad thai. it couldn’t be any more simple. enjoy!
i’d like to give a shout out to Kristyn for this recipe. i put a call out for suggestions for some ingredients i got from my CSA and this is what i got. peanut butter? with kale? my initial thought was, “hmmm… interesting,” and as was the reaction of a few other people when they asked me what was for dinner. my mind was set. peanut butter and kale it was. i followed Kristyn’s recipe almost to a T, making a short cut on the kale.
- 1 tablespoon vegetable oil
- 1/3 onion, chopped
- 1 garlic clove, chopped
- 1/4 cup natural peanut butter
- 2 tablespoons soy sauce
- 1/4 cup vegetable broth or water, warmed
- 1/2 teaspoon coriander
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 bunch kale, chopped
- half pound of pasta – medium shells
Cook the pasta according to the box directions. while the pasta cooks, saute the onions and garlic in vegetable oil. once translucent, add the kale and cover, cooking until tender and green. combine the peanut butter, soy sauce, warm vegetable broth, and spices. add the sauce and pasta once the kale is cooked.
it was simple, it was fast and it was ridiculously yummy. i suggest making this if you want to try kale or have some and don’t know what to do with it. thanks, Kristyn!!!