Tonight my kiddo said he wanted spicy, saucy noodles so Mason’s Dragon Noodles became a thing and I will absolutely be duplicating this in the future.
A super easy recipe. Bold flavors make it difficult to mess this up. It’s also easily adjustable to suit your tastes. My family likes food spicy (hello “dragon” noodles), so feel free to tinker with the spice level.
I was gifted a wok for Christmas. Mommy’s first wok. Seasoning it was an adventure but it was successful! So, this was my first time breaking it in.
If you don’t have a wok, use a cast iron skillet because they hold heat really well and they get super hot. If you don’t have either of those, use a pan large enough to hold what you’re working with. High heat is important, so be mindful of that.
- 1 large chicken breast, or a few boneless skinless chicken thighs, sliced
- 3 carrots, sliced
- ¼-1/2 bell pepper, sliced
- 2-3 scallions, whites and greens (reserve some greens)
- Handful of chopped cilantro, (reserve some)
- ½ red onion, sliced
- ½-1 tbsp ginger, grated
- 2-3 cloves of garlic, grated
- 1 habanero pepper, chopped
- 1 lb angel hair or spaghetti (you can use your preferred Asian noodles but we usually have these in the house and they work just fine)
- Canola or vegetable oil
- 1/3-1/2 cup low sodium soy sauce
- 2 tbsp rice wine
- 2 tbsp Huy Fong sriracha (the REAL kind with the green cap and rooster)
- 2 tsp sesame oil
- 1 tbsp sambal oelek
- 1 tbsp chili garlic sauce
- ~1/4 c light brown sugar
- 1/3-1/2 cup water
- 1 tsp oyster sauce
- 1 tsp fish sauce
- Boil and drain your noodles.
- Prep your veg
- In a bowl, mix up the garlic, ginger, habanero, sugar, and liquid ingredients and whisk together.
- With your wok or pan on high heat, add some oil and cook your chicken breast. Remove and set to the side.
- Working quickly, cook your veggies. You want them to keep some texture so don’t cook them to death. Remove and set to the side.
- Still on high heat, add the liquid to the pan. Bring to a boil and add your chicken and simmer for a bit then add your veggies. Shortly after, add your drained noodles.
- Using tongs, toss your noodles, cilantro and other ingredients. You want to incorporate them all together as well as you can. This can be annoying but toss in different directions to incorporate. Turn off your heat, your noodles will sop up any extra liquid.
- Top with reserved cilantro and scallion.
This can be served hot, warm or cold.
© 2018 by Alexa Mason. All Rights Reserved