Oh wow. These dragon noodles are my favorite quick fix! It only takes about 15 minutes to make them. They are very rich, delicious and super spicy. It's like, "burn a hole in your stomach" spicy. Calls me crazy, but sometimes I want that. No, I long for that.
So, this one for all you heat seekers!
15 minutes spicy dragon noodles
Flavor balance is the key
The simple sauce in this recipe uses only the staple food of the pantry (soy sauce, brown sugar, Sriracha), which perfectly balances the sweet, salty and spicy flavors. The rich butter helps smooth everything, the coriander adds a fresh flavor, and the scallions bring a delicious aftertaste. It all works well, and it happens to be very simple. This is how I like my food.
Small batch of dragon noodles
I made a small two, because I just wanted something quick and easy. If needed, you can easily scale up. If you want more hearty dishes, try using two eggs instead of one. Also, I used two tablespoons of butter, which is a very rich and delicious sauce, but I doubt if you cut the butter in half, it will still be great.
What type of noodles should I use?
If you can't find the same noodles I use, don't worry. You can use ramen-style noodles or even regular flat noodles for this. Noodles are just the carrier of all other delicious ingredients!
What else can I add?
Want to take it to the next level? Try my variant of dragon noodles: pork peanut dragon noodles, or lime shrimp dragon noodles. Many readers also commented that they added extra vegetables (try adding some frozen stir-fried vegetables), but if you add a lot of extra vegetables, you may need to double the sauce.
- 4 oz. lo mein noodles
- 2 Tbsp butter
- 1/4 tsp crushed red pepper
- 1 large egg
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp sriracha rooster sauce
- 1 handful fresh cilantro
- 1 sliced green onion
- Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
- While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
- In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
- When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!