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dragon noodles with chicken

(4 ratings)
Ajwrites avatar
Blue Ribbon Recipe by
Anne Jordan
@Ajwrites

This is one of my family's favorites. It's cheaper than eating out and you can make it in about 15-20 minutes. Use chicken, beef, or shrimp. I've used a combination of chicken and shrimp on certain occasions - usually when I'm trying to impress someone. You find the noodles at some grocery stores like Safeway or at an Asian market. If you can't find the wide rice noodles, you can use the thinner ones or you can substitute with fettuccine in a pinch.

Blue Ribbon Recipe

Wow, this dish is amazing! You'll feel like you are eating takeout from a fancy Chinese restaurant. We like how you can doctor the sauce to your own taste. This time, we added chopped nuts to the sauce and it had a great nutty flavor. If you're a big peanut butter fan, definitely add a scoop of peanut butter. Like things spicy? Then add more Sriracha. The warm rice noodles soak up the delicious sauce. Chicken, carrots, mushrooms, green onions, and the other goodies add to the flavor. We can't wait to try with shrimp next time.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 -6
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For dragon noodles with chicken

  • 16 oz
    wide rice noodles
  • 6 Tbsp
    butter
  • 1 c
    soy sauce
  • 1 - 1 1/2 c
    brown sugar
  • 1 Tbsp
    Sriracha sauce, more or less to taste
  • 1/2 - 1 c
    chopped peanuts
  • 2
    boneless, skinless chicken breasts, thinly sliced, or 12 ounces shrimp or beef or a combination
  • shredded carrots, mushrooms, or other sliced vegetables of your choice, optional
  • 2
    eggs
  • fresh cilantro, sliced green onions, minced garlic, minced ginger

How To Make dragon noodles with chicken

  • Draining noodles soaked in water.
    1
    Bring a large pot of water to boil. Dump in the rice noodles and turn off the heat. Let the noodles sit in the hot water for 7-9 minutes, depending on how soft you want them to be. I like mine soft, so I leave them in for about 9 minutes. Drain. If you're using wheat noodles, boil them per the package directions, about 8-10 minutes.
  • Preparing the sauce in a saucepan.
    2
    While the noodles are cooking, make the sauce. (You will have enough to save for another time or to use on the side as extra.) Add the butter, soy sauce, brown sugar, sriracha, and peanuts to a medium saucepan and cook until the butter is melted and the sauce mixes well (about 5 minutes). Taste and adjust the hot sriracha sauce to your family's taste. I sometimes add about a 1/4 cup of beef or chicken broth to stretch the sauce.
  • Adding chicken and other additions to the frying pan.
    3
    In a large frying pan, saute the chicken strips until cooked through. If adding vegetables like carrots or mushrooms, add them here. Then add the eggs to scramble.
  • Adding the noodles to the chicken mixture.
    4
    Add the noodles and the sauce. Top with sliced green onions, chopped fresh cilantro and/or any other extras you wish. Note: You can add the veggies (carrots and mushrooms, bell peppers, etc.) with the chicken and saute together.
  • 5
    This may sound difficult, but it's very easy and comes together quickly. The sauce can easily be adapted to your imagination or taste. You can add minced garlic and ginger or even a tablespoon of peanut butter! You can even make the sauce ahead of time and store it in a sealed mason jar in the fridge for up to a week.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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