Chock-full of chicken, shrimp, and veggies, these Dragon Noodles are a delicious way to turn your instant ramen at home into a meal worthy of guests. A stir-fry noodle dish with big, bold flavors everyone is sure to love.
I think we’ve established that my content planning for the blog sucks. Big time.
While all the food bloggers I know and love rolled out their 4th of July recipes months in advance, I crawled in with mine on the day itself. Halfway through the day, in fact.
In the more than three years I blogged part time, I was never really methodical about what I post. The recipes I worked on were basically whatever struck my fancy on that given day. Now that I am blogging for a living and can now call my blogs as a legitimate business (BTW, this link is for a giveaway and my income reports you can read more about), I realized I need to be more on top of my crap and be more organized.
My haphazardly producing content is not only an inefficient use of my time and resources, I am also missing out on opportunities for growth. The holidays bring plenty of possible traffic from people searching for meals to prepare and it certainly doesn’t help my cause when I come in with my recipes a day too late and festivities are over.
Today, I sat down with a pen and paper (yes, still old-school), combed through my recipe archive and mapped out an editorial calendar for the next six months. It was a very productive day alright. I feel so accomplished. 🙂 Not only do I now have a solid game plan, I also discovered I don’t have a recipe up yet for noodles! I mean, I have loads of pasta recipes but NONE for Asian noodles.
I do cook a lot of noodle stir-fries at home but since I’ve always assumed the ingredients are unfamiliar and hard to find in better supermarkets, I post these recipes on my other blog which has a Filipino and Asian niche. And I couldn’t have been more wrong. Chow mein is one of the most popular takeout food in America!
So, my friends, here today is my very first noodle stir-fry on Onion Rings and Things. And there is no better and tastier first than these dragon noodles. 🙂
This dish was inspired by the wildly popular dragon noodles from the wildly popular Budget Bytes. I love how the recipe uses ramen noodles, which I always seem to have a never-ending supply of. What caught my full attention, though, is the spicy sauce she replaced the seasoning packet with. Made with equal parts Srichacha, soy sauce and brown sauce, it promises big, bold flavors I am crazy about. And that promise it fully delivered!
Although the dish is meant to be budget-friendly, I kind of went all out with my version. Along with the shrimp and eggs, I also added chicken, carrots, cabbage and bean sprouts like the way I would make my other noodle dishes.
Another simple change I made was, I didn’t add lime juice to the spicy sauce but served lemon wedges on the side instead. Her suggestion of squeezing in citrus juice on the noodles is definitely on-point! That’s how we do it in Filipino food culture, we always top our plate of Pancit with a generous drizzle of calamansi (a citrus fruit akin to lime and widely used in Asian cuisine) to brighten flavors and cut through the richness, or spiciness in this case, of the noodles.
Give these dragon noodles a try for dinner tonight. You’ll be amazed how a simple sauce and basic add-ons can turn those lowly ramen noodle packages in your pantry into a special meal worthy of guests. Enjoy!
Oh, P.S., please undercook your ramen noodles just a little when boiling. Take them off the heat about a minute or so earlier than manufacturer’s suggested time as they will continue to cook when thrown in with the rest of the ingredients. Use Indomie instant noodles, if you can find them as they are specifically made for stir-frying and hold up better. I’ve seen them at Walmart, Target and most Asian supermarkets or you can order them on Amazon (this is an affiliate link) for convenient delivery.
- 2 packages ramen noodles
- 2 tablespoons Sriracha
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons oil
- 2 eggs, well beaten
- 6 to 8 pieces large shrimp, peeled and deveined
- ¼ pound boneless, skinless chicken breast, sliced thinly
- ½ small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 large carrot, peeled and julienned
- ¼ cabbage, shredded
- 1 cup bean sprouts
- green onions, chopped
- ½ teaspoon red pepper flakes
- In a sauce pot over medium heat, cook instant noodles according to package directions. Drain well, reserving about 2 tablespoons of the liquid. Keep warm.
- In a small bowl, combine the reserved liquid, Srichacha, soy sauce, and brown sugar. Stir until well combined and sugar is dissolved. Set aside.
- In a wok or wide pan over medium heat, heat 1 tablespoon of the oil. Add eggs and cook, breaking into pieces, until set but still moist. Remove from wok and keep warm
- Heat another 1 tablespoon of oil. Add shrimps and cook just until color changes. Remove from pan and keep warm.
- Wipe down with paper towels, if needed. Heat the remaining 1 tablespoon oil. Add onions and garlic and cook until limp. Add chicken and cook until color changes and is cooked through.
- Add carrots and cook until half done. Add cabbage and continue to cook for about 1 minute.
- Add noodles, shrimp and sauce. Gently toss to combine and distribute sauce. Add eggs and bean sprouts. Continue to cook, tossing gently, for about 1 to 2 minutes or until noodles are heated through and vegetables are tender yet crisp.
- Divide onto serving plates. Sprinkle with red pepper flakes, if desired. Garnish with green onions and serve with lemon or lime wedges.