Dragon Noodles are a delicious way to turn instant ramen into a meal worthy of guests. Chock full of shrimp, chicken, veggies, and spicy sauce, it has big flavors everyone is sure to love.
Dragon Noodles is one of my favorite back-pocket recipes for busy weeknights. It readies in 30 minutes or less, uses instant ramen noodles which I always seem to have a never-ending supply of, and delivers bold, spicy flavors I can’t get enough of!
You can pull together with whatever odds and ends you have in the fridge or go all out like in my version. Along with the shrimp and eggs, I loaded up the stir-fried noodles with chicken, carrots, cabbage, and bean sprouts for a complete meal.
Give it a try for dinner tonight. You’ll be amazed at how a simple sauce and basic add-ins can turn those lowly ramen noodle packages in your pantry into a special meal worthy of guests.
- Do not overcook the noodles, Bil them a minute or two shy of the package’s suggested cook time as they will continue to cook when stir-fried with the rest of the ingredients.
- Try to find Indomie instant noodles if you can at Walmart, Target, Asian supermarkets, or online. This brand of ramen is made specifically for stir-frying and has a better texture.
- Cook the eggs just until set but still wet as they will continue to cook when added in the final stir-frying.
- Not a big fan of ramen? Swap with linguine, spaghetti, or lo mein noodles.
- Feel free to add or substitute your favorite proteins and vegetables such as BBQ pork (char sui), thinly-sliced beef sirloin, broccoli florets, snow peas, green onions, bell peppers, and bok choy.
- The cooking process is pretty quick so have your ingredients prepped and ready to go.
- Use a wok or a wide pan with high sides for easy and less mess stir-frying.
How to serve
- Dragon noodles make a hearty lunch or dinner meal on its own. Serve it with lemon to help brighten flavors and cut through the richness, or spiciness in this case, of the dish.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat in the microwave at 2 to 3-minute intervals until completely heated, stirring well between intervals.
Looking for more Asian stir-fries? Check out my simple tips on how to make restaurant-worthy shrimp fried rice. Enjoy!
- 2 packages ramen noodles
- 2 tablespoons Sriracha
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons canola oil
- 2 eggs, well beaten
- 8 pieces large shrimp, peeled and deveined
- 1/4 pound boneless, skinless chicken breasts, sliced into think
- 1/2 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 large carrot, peeled and julienned
- 1/4 cabbage, shredded
- 1 cup bean sprouts
- green onions, chopped
- 1/2 teaspoon red pepper flakes
- lemon, sliced
- In a saucepan over medium heat, cook instant noodles 1 to 2 minutes shy of 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 softened.
- 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.