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’m trying to incorporate more brown rice into my life. When I picked up a box of minute brown rice, I noticed some of the recipes on the back of the box. Normally I don’t bother reading them but the word curry caught my eye, and boy do I love me some curry. I’m not afraid to admit that I made a recipe from the back of a box. And it was delicious. I added chicken at the end to make this side dish a main dish.
- 1 can (8 oz.) pineapple chunks
- 2/3 cup reduced sodium chicken broth
- 1 tsp olive oil
- 1 1/2 tsps curry powder
- 1 clove garlic, minced
- 1 Tbsp brown sugar, packed
- 1 cup brown rice, uncooked
Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
Add reserved pineapple juice mixture, pineapple chunks, and brown sugar; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
Looks delish, doesn’t it?! It was.
And with all things curry (and really anything else I eat), I topped it off with some Sriracha Sauce. Mmmm.
I was never a fan of the “sweet and spicy” thing. I was never a fan of Sriracha sauce. I now like both. A lot. I’m still not 100% willing to go out of my way and seek these things but I did step out of my comfort zone and make a dish with both. I am now kicking my self in the butt for not making it earlier in my life. Better late than never!
I used this recipe as a carb loader since I participated in this little race. I finished under my goal time and even got a shiny medal. I’m proud!
At any rate, you can either use pasta or rice noodles in this dish. Since it was carb loading time, I opted for pasta.
You will need:
- 1/3 cup rice vinegar
- 1/3 cup thinly sliced green onions
- 2 Tbsp. honey
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. grated fresh ginger
- 2 tsp. sriracha sauce
- 2-3 cups of cubed, cooked chicken
- 12 oz. rice noodles
- 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and sriracha sauce. Add chicken; stir to coat. Set aside to allow flavors to mingle.
Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine. Transfer to bowls. Top each with pepper strips. Makes 6 servings.
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!