dragon noodles $2.04 recipe / $1.02 serving
Ooooh lawdie. This is my new favorite quick fix! It takes about 15 minutes, is totally rich, flavorful, and SUPER SPICY. Like, "burn a hole through your stomach" spicy. Call me crazy, but sometimes I want that. No, I crave that.So, this one goes out to all of you heat seekers!
The simple sauce for this recipe uses only pantry staples and perfectly balances sweet, salty, and spicy. The richness of the butter helps smooth everything out, cilantro adds a fresh note, and the green onions lend a savory back note. It all just works and it happens to be incredibly simple. That's what I'm talkin' about.
I made a small two serving batch because I just wanted something quick and easy. You could easily scale this up, if needed. If you want a heartier dish, try using two eggs rather than just one. Also, I used two tablespoons of butter, which made for a very rich and delicious sauce, but I suspect that it would still be amazing if you cut the butter in half.
If you can't find the same noodles that I used, don't fret. You could make this with ramen type noodles or even regular linguine. The noodles are just the vehicle for all of the other yummy ingredients!
Dragon Noodles
Total Recipe cost: $2.04
Servings Per Recipe: 2
Cost per serving: $1.02
Prep time: 5 min. Cook time: 10 min. Total: 15 min.
| INGREDIENTS | COST | |
| 4 oz. | lo mein noodles | $1.13 |
| 2 Tbsp | butter | $0.20 |
| 1/4 tsp | crushed red pepper | $0.02 |
| 1 large | egg | $0.25 |
| 1 Tbsp | brown sugar | $0.02 |
| 1 Tbsp | soy sauce | $0.02 |
| 1 Tbsp | sriracha (rooster sauce) | $0.08 |
| 1 handful | fresh cilantro | $0.22 |
| 1 sliced | green onion | $0.06 |
| TOTAL | $2.04 | |
STEP 1: 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).
STEP 2: While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
STEP 3: 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.
STEP 4: 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 and cilantro leaves (whole) on top and serve!
Step By Step Photos
These are the noodles that I used, but you could use any other kind. Ramen or regular linguine would probably be good too. I used half of this 8 oz. pack for two servings. Cook the noodles according to the package directions.
While waiting for the pasta water to boil, mix up the sauce. Stir together the brown sugar, soy sauce, and sriracha.
Melt the butter in a large skillet over medium-low heat. Add the crushed red pepper to the butter as it melts.
Whisk the egg in a bowl...
Pour the whisked egg into the melted butter and gently stir until cooked. If the noodles are not done cooking yet, turn the heat off on the skillet so that the eggs don't over cook.
When the noodles are finished cooking, drain the water off and then add them to the skillet along with the prepared hot sauce.
Turn the heat on to low to help evaporate excess moisture and stir everything to coat it in the sauce. Lastly, sprinkle the sliced green onion and cilantro leaves over top. I didn't even bother to chop the cilantro. Deeeelish!
148 comments:
Oh my, I know my husband would looove this and would probably add even more sriracha!
Mal @ The Chic Geek
looks delicious! I make something similar to this with ramen noodles pretty frequently, because i'm vegetarian so i can't use the yummy seasoning packets with my ramen. I've never thought of adding cilantro and green onions though, will definitely try this out soon!
Just looking at this makes me happy. I can't wait to try it.
Yum! I can't wait to try this!
Thanks for this recipe!
I make a dish like this all the time and I adore it. Sometimes I don't have any crushed red pepper on hand so I use sweet red chili sauce (http://www.thaikitchen.com/products/sauces-and-pastes/sweet-red-chili-sauce.aspx) and it tastes just as delicious!
Just made it for supper. Used half the siracha, half the butter and two eggs. Half the siracha is perfect for those that want a little heat but not enough to burn the belly. It is deelicious. Thanks for another great recipe!
Seems a lot like a spicier, fewer ingredient phad thai. Which I love! Definitely a good recipe, these things are always on hand. Dang it - you made me hungry (again)!
Do you have a pinterest button? I've been trying to pin your recipes manually but it tells me there are no images found.
Cassanna - Yeah, sorry about that... there's something in my template coding that doesn't work with Pinterest. BUT, I have a pinterest page where you can repin recipes :) The link to this particular one is: here. Or, you can just go to my main page: http://pinterest.com/budgetbytes
Amazing... plus I ran a calorie count on it and a serving (which was a lot) was only 379 calories!
Thanks for all of your work! I will be mking this soon..
God I love this Beth! Thanks for this great recipe!
Hooray for spicy Asian noodles! I would probably shred and wilt some cabbage to throw in there too. CHOMP.
I just made this for dinner! Made a few changes though... Doubled the sriracha, added bamboo shoots, and used rice stick noodles since those were the only noodles I had on hand. All in all, it turned out great!!
Hey Beth, again a recipe right after my ever-so-heat-craving taste LOL! I am sure one could do this with udon noodles as well, right?
Oh My God!
This is amazing, its so easy and delicious and tasty.
I love you so much. Best blog ever.
I love simple, fast, inexpensive "hot weather" foods. The "heat" of the dish is supposed to cool you off from the inside out. I'll buy into that because it tastes so good and you have to chase it with cold, cold milk. Sriachi became one of our "essential" sauces a few years back. I love cooking with it and using it as a condiment.
I made these with udon noodles (cause its what I had, lol) and without the cilantro. It is the best! I can't tell you how good it is to have a cheap, easy recipe that tastes as good as the noodles I get from my local take out place. :D Thanks for posting this.
This looks amazing, however, I'll use shrimp in mine, fry the shrimp in some of the sauce, a very quick meal.
Excellent! Simplicity at its best. I added some chopped peanuts (for texture) on top as well as a splash of lime (can never have enough lime). Next time, might add some fried tofu to this dish to increase the protein count.
Yum! This is so delicious, Beth. I used shanghai noodles (thin white soba-like noodles) cause I didn't have any Lo Mein in stock. It was still god! I added veggies (julienned carrots, broccoli, shredded cabbage) and some water chestnuts for some crunch, and a tiny bit of chicken breast to have some meat. The butter really does make it rich.
Had it last night and again right now for leftovers. Yum. Thanks for the great, easy, and budget friendly recipe. I really wanted to go out to dinner last night and this saved the day!
This is the kind of dish I love to eat! Thanks!
Oooo this looks super yummy, I can't wait to try it! I might even do it with soba noodles.
Oh my, looks so good! I have a sriracha problem. I am always looking for excuses to use it. Avocados and eggs have become a sriracha delivery method. Will definitely try this.
I made this for dinner and OH MY GOD. This was SO delicious!
I doubled everything and it yielded enough for 2 people. It was very hot (definitely have some milk nearby), but not unbearable. I will be adding this to my recipe vocabulary for sure.
AWESOME!
I made this last night, but I'm a little leery of spice, so I halved the spice. Then, realizing I was out of cilantro, I used basil instead for a really sweet addition.
Thanks for a fantastic, easy sauce to add to my dinner nights!
I made this for dinner last night & omg, it's delicious!! Thank you so much for all of your fantastic recipes. I love your blog & check it daily. Your writing style, pics & everything are the best!!
This was delicious! Husband said he could eat his WEIGHT in it, and I loved the heat of the spices. AMAZING!
siracha is the best! Siracha with omlet is superb
I love how quickly this comes together, and I am a fellow heat seeker!
Okay my husband wants this for the 3rd night in a row. We have changed it up with peanuts and peanut butter, tonight adding chicken. Love it. I want the shirt you are wearing in your profile picture!
Delish. I'm not a big fan of hot - so I used just a bit of siracha and it was yummy - a bit hot after eating, but yummy - thanks for yet anotehr inspiration.
Louisa
Doubled recipe then used 1/2 the siracha and 1/2 the soy (ours is really strong. Added 1 Tbs peanut butter and a dash of sesame oil and water.
Shredded carrot on top... lime would have made it sing.
This is a little like Pad Thai meets Garlic Butter Noodles (from Steamy Kitchen). Try a squirt of lime juice on top -- absolutely delicious!
Made this tonight. Sauteed some shrimp in the egg butter and added that to the mix. This was so delicious, and so easy. I know I'll be making it regularly.
Thanks so much for the recipe! Made this last night and it was an instant hit! It was aslo so incredibly easy and cheap! I'll probably make it again this week. We added pan-fried tofu. The cilantro made it taste so fresh, so next time I'm definitely adding more.
i tried this last night and it was SO SO SO GOOD. next time i will use a bit more soy sauce.
it didn't turn out as pretty as yours, but the taste was awesome.
thanks!
YUM!!! I also CRAVE spicy very often in fact! I can't wait to try these. My husband will love them too. Thank you!!
SO delicious! I used spaghetti noodles (all I had on hand). This is a new favorite!
I've made this twice and it was so good! I too am a super wimp and use about 3/4 of the spices called for. BUT I did up the egg, since I wasn't putting in any meat. So I did use up my wide lo mein noodles...and now I can't find another package anywhere! even went to the asian market and a national grocer (found first package there but went to a different location) and no dice! weird. i really liked using this kinda noodle. great texture and held the buttery-ness well. thanks beth and congrats on the book! marie castaway/gina
So tasty! I LOVED it :) I'm so happy I found you on pinterest.
I made these noodles as a main dish and made your shaved zucchini on the side- perfect combo! Yum!
I made this for lunch and it was great. N Beth, if you like Sriracha, try out www.hotroostersauce.com. It is soooooo goooood!
I made this last night and my bf said it tasted just like Pei Wei!! Thank you!
This stuff is amazing! I actually used the sauce for dipping my leftover grilled chicken...I may start putting this on everything. :P
Thank you!! This was awesome!
I've tried a lot of Asian noodle recipes and this is my favorite one. I add steamed chopped snow peas and shredded carrots (not steamed) but everything else is by the recipe, it's great warm and cold the next day at work.
these were pretty frickin amazing!
thanks a lot for the recipe!!
this was really freaking amazing. We have made it a few times now and will try it with different noodles (the first time we used rice noodles and they were a bit gummy). SO, so simple and good! Thanks :)
I'm a bit of a spice wimp but have been craving some heat during pregnancy- I made this with udon noodles, used only 1 teaspoon of sriracha and a pinch of red pepper, and OH. MY. GOODNESS. Absolutely delicious!! I may even try a bit more spice next time :)
I love how simple this sauce is, just a little goes far! I also like how thin it is but still sticks to the noodles, I hate thick, goopy sauces. i couldn't find lo mein but used some wide Japanese wheat noodles and they were great. halved the sriracha and used two eggs. perfect for me because I'm a wimp :) I'll be making this a lot more, thank you!
Oh my goodness!!!! This stuff is totally amazing!!!!And it's so adaptable to what you like and have on hand. I used soba noodles, no eggs, I forgot to add the green onion and no cilantro. I added edemame. This is my new favorite meal!! It's a good thing that I made a huge batch, I cannot stop eating this!The level of heat is just right for me, but I just eyeballed the sriracha. Thank you!!! Now I know what one food I would pick if I ever got stranded on a desert island!!
Yum! I only used half the sriracha though. Would be good with shrimp or tofu too.
Just finished making this using ramen noodles since i didn't have lomein on hand. WOW!!!!!!!!! I inhaled the whole plate, paired it up with steamed broccoli and cauliflower. I was tempted to make it into a pad thai type of dish with a splash of fish sauce, lime juice and peanuts, totally possible!
I'm happy to report that I ended up needing to use fettuccine noodles... and it still turned out delicious! I didn't have cilantro or green onions either. I just used the eggs and sauce. :) I needed something super cheap and yummy... this fit the bill! Thanks Beth. Next time I'll try to use the toppings too.
This was AWESOME!!! My friend and I totally devoured this, and I am keeping it in my repertoire for whenever I need something fast, inexpensive, and really delicious!! Thank you for this awesome recipe.
LOVE this recipe (so does my husband). I used wide rice noodles (all I had), and then squeezed some lime on top right before serving, as well as some crushed peanuts on top for crunch. A cheap but super delicious meal. You can easily add shrimp, chicken or tofu to this for added protein.
I made these and they had too much of a brown sugar taste for my liking, so I added a little Worcestershire sauce, lime juice and some extra sriracha. They turned out excellent. Great recipe to start from. The cilantro and green onion were a good addition.
loved it!
I made these yesterday ! Yummy ones !
But I should be careful with the sriracha omg. Still hurts !
This is delicious! Thank you for such an amazing recipe. Can't wait to make it again.
Mmmmm I just finished eating a bowl. SO GOOD. I didn't add the red pepper to the eggs because we only have extra-extra hot red pepper, and, well, my lips are burning from the rooster sauce. SO GOOD. Seems like it's great for hot *or* cold. I bet a splash of lime would be awesome, too. Thank you for this!!
I made this and added a spoonful of chunky peanut butter to the sauce. YUM.
Really Awesome recipe. Perfect easy side dish. I made it into a full meal. I tripled it, only change to the recipe was I added a teaspoon per batch of rice vinegar. Most of my ingredients averaged out to be the same as yours except the wide flat noodles I get from our asian store are only $0.12 an ounce. I figured the triple batch cost me a total of $4.20. I got a pound of 20-count ez-peel shrimp on sale for $7. I sauteed the shrimp in half the butter and used the other half for the egg, so I did end up with all the butter in there. It made 4 very hearty main dish servings for a total of $11.20, that's $2.80 a serving!! For an all-in-one dish dinner, with Shrimp, I think that is awesome. Will make again as a side dish, and might try with chicken for dinner again. Thanks for the recipe!!
I just made this with rice noodles. I also added some lime juice to the soy mixture. Delish! Thanks for sharing!
I have been waiting for lunch to be able to have this!! Delicious!
This looks delicous and should be simple to make.
soo oogooodo good :)))
Just made this for dinner and it was SO DELICIOUS! Even my husband (who has always given pasta the cold shoulder) adored it!
I put a little less sriracha than asked for but the hubby added extra to his. Also, I adore green onions so I added a TON to my bowl!
I love this recipe for a number of reasons, but mostly because it's perfect on it's own or as a base to so many other variations!
Thank you!!
I have been looking for something like this recipie. Can't wait to make this. Thanks!
Just made this for lunch. Quite good but made a lot of dirty dishes. Unfortunately I didn't have an cilantro at all but next time! I used half Of the rooster sauce an it was the perfect amount for heat and flavor without burning a hole in me.
I have tried this as written many times, and it is a fabulous recipe...both in taste and simplicity. I love recipes that are simple in ingredients, but complex on flavours. This morning, I had in mind to make a couple of scrambled eggs, and serve them with a dollop of siracha (on the side). Then this recipe came to mind, so I decided to take a part of it and make it into a breakfast meal. So I meltd about a tsp of butter, added a good squirt of siracha to the hot melted butter, stirred, then added two eggs. I scrambled everything together and cooked until the eggs were just done. Serve this with a slice of toast, and you have a great breakfast that is a nice twist on plain scrambled eggs. The butter/siracha combo added a wonderful spicy and velvety texture to the eggs, which are anything but bland. The more siracha you add, the spicy your eggs will be. Happy discovery!
Used papperadelle for the noodles and coconut sugar for the brown sugar...I'm in heaven!
These are amazing! I substituted buffalo sauce for the sriracha, as I didn't have any, but I'm already hooked! Thanks so much for sharing!
Amazing! I'm living in St Kitts and this is the closest thing to pad thai I've been able to find on the island. Next time adding some chicken or shrimp. yum!
this is pretty much the way I make rice noodles! love it!
Sooo yummy and easy ... Made it for dinner tonight and added some frozen veggies ... The green onions make it taste so fresh!
This was so tasty! I used fettucine I had on hand,added some shrimp and went with two eggs-it was a great rainy-Friday-night meal. (I might throw some chopped peanuts on top next time.) My husband loved it, too- I'm always looking for spicy dishes we both like, so this was perfect.
I made this recipe tonight with the Coconut Chicken with Sweet Chili Sauce. I did not had Ramen noodles or Sriracha sauce (it doesn't exist in my country) but I managed and it was good! Thank's for the recipe :)
I just woke up after a 12hr night shift with a craving for something spicy, flavorful & fast...JACKPOT! I use ramen noodles (1.5pkgs), used chili garlic sauce (& doubled the sauce;-), used 2 eggs...consuming presently & I'm in heaven! Thanks AGAIN! Love love your blog <3
Loved it! Added some grated carrots, finely chopped red pepper and garlic. Also I cut down the butter and replaced it by vegetable oil and it was amazing. Thanks for sharing!
I doubled the ingredients, but only used a teaspoon of sriracha & 1/8 a teaspoon of red pepper, since I had to share with a toddler. It was amaaazing! My husband went nuts when he tasted it, he liked it so much. Hopefully sometime in the future I can make it as spicy as you did.
A-ma-za-za-zing!!!!! I made it for dinner for myself and a friend and we couldn't stop talking about how yummy this dish was! I can't hardly wait to your other recipes :)
Oh my!! My new favorite thing!! I love noodles and I love spicy! Together this is heaven!!
I am blown away at how delicious this was!!!! AMAZING. I'm vegan, so I sauteed some mushrooms instead of the egg, and it was delicious. Thank you!!
Made this and substituted tofu for eggs. I pre-cooked the tofu in a little soy and oyster sauce to brown it first then made the dragon noodles as usual. Works great with the recipe for those who don't want to use eggs.
The only time I thought I was going to die at the dinner table and was happy about it. We've made it twice now. So. Freaking. Hot. I didn't know I loved hot.
Yum! Sweet at first and then the heat sneaks up on you... You find yourself going back for more and more:-)
Wow!!! My boyfriend and I loved this dish!! we've made it twice in one week! the second time we added some sautéed bell peppers, red onions, and zucchini and chopped peanuts as a topping.
SO GOOD!
I love love love love love these. I have made it several times and it seems to keep getting better. I have increased it for our family of 6 to be made with 2 lb of noodles and simply wonderful. A house full of teenage boys can finish these off in a single night.
I have been craving Asian food, so I tried making this instead of eating out... WOW! I cooked tofu in the butter/red pepper instead of eggs, since I'm not an egg fan. Also added blanched broccoli. It was AMAZING! And it's taking a LOT of self-control to save the other half for lunch tomorrow...
substituted the brown sugar for 1/2 tablespoon mirin and it came out awesome!
I made it with rice noodles and amazing. Thanks!
delicious! my husband and i love your blog!
ps i used more linguine noodles and the same amount of everything else and it had just the right amount of kick (not too hot) for me
this has been my favorite thing i've made from your blog so far. i have a feeling i'm going to be making these noodles A LOT. thank you!!
This was SOOO awesome! Definitely adding this one to the regular rotation. However, I had to tone down the heat by only adding 1/2 Tbsp of sriracha. I'm just a wuss :)
This is an absolute favorite here. My husband loves these and we make them all the time!
What can be used instead of brown sugar?
schin23 - honey might be pretty good in place of the brown sugar.
LOVE! I marinated shrimp in sriracha and oyster sauce, and then added to your recipe. My husband raved :)
Love your blog!
Yum, I made these tonight. Very spicey,, next time I will add two eggs
Or maybe some leftover chicken.
Oh, good lord. I made these to use up some left over whole wheat pasta I had in the fridge. Added a little more egg white to the one egg (hungry!) and eyeballed most of the sauce ingredients. Can I just say this is the best thing EVER? YUM. Oh, and I used agave syrup because I'm trying to stay away from sugar. Yep, worked just fine. So so so so so good. Thank you for this amazing recipe.
And I love your blog. :-)
I've made this two days in a row now and I love it! The first time, I cooked it exactly as the recipe stated. The second time, I did not use crushed pepper, used 1 tablespoon canola instead of the butter and doubled the soy sauce and sriracha which made it a little saucier, a little less sweet and gave it the perfect umami taste for me. Thanks so much for sharing the recipe!
I've made this several times and it's become my go-to "I hate being an adult" food. The sweet-spicy combo always lifts my mood, everything comes out of the pantry except for the cilantro (admittedly I use parsley because I'm one of the cilantro-tastes-like-soap people), and it's so much tastier and more satisfying than ramen. Also, hits the same craving buttons as pad thai with fewer speciality ingredients.
Love this! I found your recipe on Pinterest and made it the other night... WOW - this is amazing! I double the recipe using 8 oz. of noodles and it was perfect for my husband and I. I may add some chopped peanuts & bean sprouts to this to make it even more like a spicy phad thai. EXCELLENT! Already planning on making it again in a few days. Thank you so much for the recipe!
I just made these, and oh my goodness, so delish! I couldn't find lo mein noodles Ithe storeso I used wide rice noodles instead. Also upped the egg. But I loved the richness the butter added, and it was just the right combo of spicy/sweet/salty. Thanks for another great recipe :)
I have been staring at the left over spaghetti noodles all day, with no idea what I wanted to do with them. I went to your blog like I always do when I need ideas. I warmed the noodles up in a pan with sesame oil. I put tomato slices and shredded carrots in with the eggs at the end of cooking just to warm them. I left the sauce as a condiment on the side as we were also serving to children who eat spicy food but used this as a learning tool on how hot a dish can be, before the sauce is added. Served a frozen salmon patty, (from costco)that was cooked in the oven. Some had the salmon on top, others on the side of the noodles. All dipping the salmon in the sauce! Thanks Beth for the recipe and all the contributed ideas. I have been cooking/married for 36 years. Planning "whats for dinner" makes my brain hurt anymore.
OH MY GOSH OH MY GOSH OH MY GOSH!!!!!!!!!!!! THIS WAS SOOOOOOOOOOOOOOO GOOOOOOOD! I will NEVER again just eat spaghetti when I am out of ideas for dinner. Or lunch. Or breakfast! I seriously had to stop myself from eating the second serving. I kept telling myself, 'Just think. Lunch tomorrow. Lunch tomorrow!' I am just loving your site and recipes. New follower! THANKS!
Today is the 4th time I'm eating this meal this week. Quick, easy, few ingredients, I just threw in some veggies because I made it so often, and YUM!
This is one of my unhealthy favorites. We've made it so many times - and I already probably have a comment above, but the last time we decided to try it with shrimp in it. I added the raw shrimp to cook in the sauce before tossing it with the pasta. Just wanted to put an FYI out. Doing that waters the sauce down.... I think what left the shrimp as it cooked down made it a lot less spicy. So next time I'll cook the shrimp alone and def add it after it's cooked through.
Just discovered your website last week and have made a few recipes. All of them divine. This I made tonight and it is so good! I think I might try it with some crushed peanuts next time too. Yum, yum! Thanks for sharing your incredible creations!
I finally made this tonight after thinking about it for weeks-just as simple and amazing as everyone has said! Sriacha butter sauce has me thinking about making some "rooster" wings. Thanks!
Made this tonight because at 8 pm I needed something quick and wanted something tasty. It was delicious. Thanks for the recipe!
So I normally hate cooking for my husband because he always finds something to complain about. I made this for dinner tonight though and not only did he love it but he said he'd actually pay for it in a restaurant so I think this one was a definite winner! Thanks so much :D
I can't believe I missed these when they were originally posted, because spicy + easy + cheap = automatic win, but after seeing them on your "Best Of" post I had to try them. Amazing! Definitely headed for the regular weeknight rotation, as they only took me 30 minutes from start to finish (and that included washing up!) and I'm looking forward to the leftovers for lunch tomorrow.
At which step should I add raw chicken pieces if I wanted to make this with chicken?
This looks delicious and I can't wait to make it :)
Carameltesting - I would add the chicken to the skillet before the eggs, cook the chicken until it's done, then remove the chicken and scramble the eggs as directed... If the pan looks dry by the time the chicken is cooking, be sure to add a little more butter or oil before you start cooking the eggs. Also, make sure to cook the chicken into small pieces so that it cooks quickly.
I love this! I make it with crumbled extra firm tofu and earth balance to make it vegan. Yum and thank you!
I love this! I make it with crumbled extra firm tofu and earth balance to make it vegan. Yum and thank you!
This is one I've been meaning to try for forever! I don't know why it took me so long. I just ate both servings, and my mouth is still wonderfully stinging from the sriracha as I write this. I loved the simplicity and the sweet/spicy/salty from the sauce. I think I'll try it with chicken or beef for dinner some time soon.
This was fantastic! We did find the portion size a little small - I doubled it and it was just enough for three adults.
Just made this and it was SO good! I didn't find it incredibly spicy - just right. My grocery store didn't have lo mein noodles so I used whole wheat "thin spaghetti." Next time I might add some chicken or beef to make it a little more substantial.
I want to try this recipe but I only have rice noodles (for Pad Thai) on hand. Will this work? Anything special I need to do instead?
Katie - Yes pad thai noodles will still be great :)
I made this yesterday with egg noodles and added chicken. It was so good I might have to make it again tonight! Might be my favorite recipe so far :) Thanks Beth!!
Any ideas on how I should cook chicken and water chestnuts into this recipe? I'm making it tonight :)
Chelsea - After cooking the eggs I would remove them from the skillet, add some very thinly sliced chicken and saute that until it's cooked through. Then add the egg, noodles, sauce, and water chestnuts and heat through.
Thanks so much Beth!
I cook almost exclusively from your recipes because you make it so damn easy! Finally broke down and bought sriracha today at the store just so I could make this, and it was SO good...too good...I ate all of it in one go. Oops.
Honestly have no idea how it all fit into my stomach.
Since I'm not one for my mouth being on fire, I used about half the rooster sauce and substituted the cilantro for some celery leaves, basil, and parsley. Oh, and I threw in some chopped chicken that was marinated in soy sauce, rooster sauce, and sake for 15 min, doubling the sauce mix to compensate for more things to coat. So good, I wanted to eat the whole pan full! In the interest of not doing that though, any word on how well this one freezes?
Rachel - Wow, that sounds awesome! I'm not sure this will freeze too well, though, because it just doesn't have enough moisture in it. I feel like it would dry out rather quickly in the freezer. It's worth a shot, though!
Since you weren't sure, I froze 1/2 cup last night. Results the next day from the reheated portion are:
1) I packaged it like I do fried rice when I freeze it, squished flat in a plastic baggie, but the noodles don't break up like rice does so they were stubborn in coming out of the bag. To fix this, either microwave for a few seconds to loosen them up or freeze in a rigid container.
2) Didn't have a problem with dryness but this may be I doubled the sauce and it was only after one night. Prolonging its deep freeze might increase your chances of drying it out.
3) Since I added chicken, it didn't reheat evenly, so I had cold chicken and fire noodles, therefore if you know your going to freeze it, either stick to the original recipe or make sure all your add ins are chopped pretty small.
4) I don't know if it was just me, but it seemed spicier the second time around, though I've read of freezing changing seasonings before.
Hope this helps!
Awesome! Thanks for the feedback, Rachel! :D
jeez-louise Beth, made this tonight for the 1st time. i have been checking this out for the last couple weeks, and now i'm kicking myself for not trying this immediately. perfect amount of heat, (not over the top) no cilantro,(husband doesn't like), green onions(awesome). some shrimp on the side made for a great dinner. this household HIGHLY RECOMMENDS everyone try this, you won't be disappointed.
I love these so much I featured them in a Chinese New Year article on my blog theabundantlifeofk.com. Delicious!
I made this last night to pair with some homemade teriyaki salmon. I cut the Sriracha in half so it wouldn't be too spicy for me and omitted the cilantro because I think it tastes terrible. Fiance LOVED it and said I had to make more next time because he wanted a whole bowl just by itself, lol. Only thing I'll change next time is to add some spices in, probably minced garlic and some minced ginger.
so good! I made it with rice noodles instead of lo-mein because that's what I had at home. delicious. you are converting me to liking siracha sauce :)
Of course this is the first thing I make! Man, oh man. This was SO good. I added a bag of frozen "stir fry veggies" to it ($1, thank you Kroger!) and about half soy sauce and half fish sauce. I got three portions , one of which is long gone. I can't wait for lunch tomorrow.
Thank you for sharing your recipes!
(Seriously, one of the best things I've ever made. And it took 10 minutes!)
Have made these twice with shrimp...so good!!! Great job on this one!!!
This is on my menu for the week- I eat low carb so I'll be making zucchini "noodles" to replace the pasta. I can't wait!
This is seriously ah-ma-zing! This is one of my husband's favorite new dishes. Thank you so much!
I commented on this back in November, and we have had this at least once a week since. I usually stir fry mushrooms, snow peas, onions and carrots separately and then add them in at the end. Goes great with baked tofu. I'm vegan so I skip the eggs and butter. This is my favorite recipe of all time!
I just made - and devoured - this for lunch. It was great! I was curious how spicy it really was, but I must have a high tolerance. This was "clear your sinuses and tingly lips" but not "make you sweat" spicy. It's a good balance with the butter and the brown sugar.
Only addition I made was 2 oz of cooked chicken breast to give it a little more lean protein (and I used ramen instead of lo mein because it's what I have). Next time I'll probably bulk it up with shredded carrots, bean sprouts and cabbage. Absolutely delicious! Thank you!
This was SUPER yummy and easy. I added some veggies (carrots, cabbage and broccoli) but so good!
I made it with chicken thighs. Delicious for meatlovers!
We eat this about once a week now - so easy, one pot, and delicious. I leave off the chili flakes and add peanuts. :)
I made this today for lunch and let me tell you, it is way too good. I had to stop myself from eating the whole thing. This is what's for dinner, too. I made a couple of substitutions simply because I didn't have them and I'm recoveringn from back injury. I used parsely instead of cilantro, and finely minced orange pepper for the green onion. Gr onion would have been better I think.
Thank you for the recipe. Oh man, do I ever thank you.
... Suzanna
Post a Comment