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.
I really need to work on my content planning better; it sucks. 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.
So, 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 and I feel so accomplished. Not only do have my stuff more organized, 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 stir-fried noodles 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 is mostly Asian recipes. I couldn’t have been more wrong when chow mein is, in fact, one of the most popular takeout food in the U.S.!
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 this recipe I found on Budget Bytes. I love how it 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 delivers big, bold flavors!
Although the original version is meant to be budget-friendly, I kind of went all out with mine. 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. A general squeeze of citrus juice on the noodles is definitely on point here as it helps brighten flavors and cut through the richness, or spiciness in this case, of the noodles.
Tips on How to Make Dragon Noodles
- Do not overcook the noodles, boil 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, and most Asian supermarkets or online. This brand of ramen is made specifically for stir-frying and have 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.
- I used chicken, shrimp, cabbage, carrots, and bean sprouts but this is a clean-your-fridge type of a dish. 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.
Give these dragon noodles 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. 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 small 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
- 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.