Dragon Noodles

Dragon Noodles created by Buffet of Womanline

Spicy! Inspiration from Budget Bytes.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Boil the noodles and cook al dente according to the package directions.
  • 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. Then add the prepared brown sugar/sauce. Turn the heat down low to evaporate excess moisture and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves on top and serve immediately.
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RECIPE MADE WITH LOVE BY

@gailanng
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@gailanng
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"Spicy! Inspiration from Budget Bytes."
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  1. BigTiki007
    LOVE THIS ONE!! I've enjoyed it with the chicken but, marinated it with the soy & sugar mixture. This time, I've cut up some stew beef and marinated that, while browning the beef, I'm adding some mushrooms as well. Just before serving I'm topping with a few cashew pieces.
    Reply
  2. Ray B.
    Have made it at least 20 times; served it to guests and they were amazed! I use 1/4 block of Chineese-style noodles from Cash & Carry; already cooked so just throw them in boiling water for 1-2 minutes, drain & add to eggs. I double the sauce ingredients and use 2 eggs.. For dinner, add 1/4 shredded rotisserie chicken to the pan Or for a spicier meal, add 2 chopped & seeded jalapenos. Or add all!!!
    Reply
  3. msmith3057
    The new favorite side dish for any Asian cuisine served out of my kitchen!!!!! In fact, I used this recipe for a food & wine pairing dinner, and all 16 of my guests BEGGED for the recipe. Then they passed it out to their friends, and I'm guessing this recipe has been made about 50 times in the last week alone! Phenomenal. My husband asks for these for lunch and he's the world's biggest carnivore so that's pretty high praise indeed.
    Reply
  4. Igors Mistress
    Delicious! The sauce was very good. (And I hate soy sauce!) I misread the recipe and added chopped red bell peppers before realizing I needed red pepper. Worked out well. Added diced cooked chicken to bulk up the meal for my husband. I did double the sauce because of the amount of udon noodles I used. (Double batch.) Tasted terrific the next day. Next time I will be adding shrimp. Thank you for a great recipe.
    Reply
  5. Julia Hoff
    I have made this recipe several times and it's a keeper. I add medium size shrimp and it turned out perfectly. I let the shrimp turn pink and before it's completely cooked I add the egg and cook both. This is a great recipe. Thanks.
    Reply
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