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’s ready in 30 minutes or less and delivers bold, spicy flavors I can’t get enough of!
You can cook the instant ramen noodles with whatever odds and ends you have in the fridge or go all out like in my version. Along with the shrimp, chicken, and eggs, I loaded up the stir-fried noodles with carrots, cabbage, and bean sprouts for a complete meal.
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.
You’ll be amazed at how a simple sauce and add-ins can turn your pantry’s lowly ramen noodle packages into a special meal worthy of guests.
Cooking the noodles
- Do not overcook the noodles. Boil them a minute or two shy of the package directions as they continue to cook when stir-fried with the rest of the ingredients.
- Not a big fan of ramen? Swap with linguine, spaghetti, or lo mein noodles.
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 until set but still wet, as they will continue to cook when added to the final stir-frying.
- The stir-frying process is quick, so have your ingredients prepped and ready to go. Cut them in uniform sizes to ensure even cooking.
- Use a wok or a wide pan with high sides for easy and less messy stir-frying. Use tongs for tossing the ingredients together to lessen noodle breakage.
Dragon noodles are a hearty lunch or dinner meal. Serve with lemon wedges to help brighten flavors and cut through the richness, or spiciness in this case, of the dish.
Storage and reheating instructions
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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