Mason’s Dragon Noodles

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.

Ingredients:

  • 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

 

  1. Boil and drain your noodles.
  2. Prep your vegdragon3
  3. In a bowl, mix up the garlic, ginger, habanero, sugar, and liquid ingredients and whisk together.dragon4
  4. With your wok or pan on high heat, add some oil and cook your chicken breast. Remove and set to the side.
  5. 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.dragon6
  6. Still on high heat, add the liquid to the pan. dragon5Bring to a boil and add your chicken and simmer for a bit then add your veggies. Shortly after, add your drained noodles.
  7. 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.dragon7
  8. Top with reserved cilantro and scallion.

dragon8dragon10dragon12dragon13dragon14dragon15dragon16dragon18
This can be served hot, warm or cold.

 

Enjoy!

 

 

© 2018 by Alexa Mason. All Rights Reserved

Curry Chicken and Veggie Noodle Stir Fry

A few people have requested the walk through to this dinner. I winged that meal. I posted about the dumplings. I knew that I needed a side that incorporated vegetables. I did not measure most of these ingredients. It’s a very quick dish. Just taste as you go and keep adjusting. You can start with what I have below, but adjust to suit your preferences.

nood4

Ingredient:

1 box of angel hair pasta

Sliced boneless skinless chicken thigh

Shredded cabbage

Shredded carrots

Scallions

Sliced onion

2 tbsp Curry powder

1/8 c Low sodium soy sauce

2 tsp Oyster sauce

½ tsp Fish sauce

Lower sodium chicken stock, as needed

 

 

  1. Salt and bring water to a boil, cook your pasta and drain
  2. In a very large skillet or wok, on high heat cook your chicken
  3. Cook your veg (minus scallions)
  4. Throw the noodles in the pan
  5. Add the soy sauce, oyster sauce, fish sauce and curry powder.nood
  6. Using tongs, toss the noodles, the veg and the chicken all together to incorporate the ingredientsnood2
  7. Taste, taste, taste and adjust as necessary
  8. If the noodles start to stick, splash in some chicken stock and continue to toss
  9. Top with fresh scallions, whites and greens. Boom!

 

nood5

 

© 2017 by Alexa Mason. All Rights Reserved

Chili Lime Peanut Noodle Salad

I love a flavor-packed dish with these flavors. You really can’t go wrong with garlic, ginger, cilantro, soy, sesame, etc. Tossing these ingredients together with brown rice noodles and veggie noodles (carrot and zuchinni), you’ve got a super light salad that can be eaten hot or cold.

It’s delicious as part of an entree, a side or a light lunch!

 

Chili Lime Peanut Noodle Salad

 

Noodle Salad

1 package of brown rice noodles, cook as directed

1 large zuchinni julienned, (invest in a mandolin slicer w/ attachments or vegetable spiralizer)

2 carrots, julienned

 

Sauce

3 tsp sesame oil

4 tbsp low sodium soy sauce

3 garlic cloves, grated

1-2 inch ginger, grated

2 tbsp water

juice and zest of 1 large lime

3-4 tbsp of peanut butter, creamy or chunky

2 tsp of sambal

1 tsp of fish sauce

½ tsp of oyster sauce

1 tbsp of rice vinegar

½ tsp of sesame oil

2 tbsp of light brown sugar

 

¼ cup chopped cilantro, to finish

 

 

  • Cook rice noodles following package directions.
  • In a large bowl combine the sauce ingredients and whisk vigorously until well combined. Taste and add ingredients as needed (I wound up adding a bit more ginger and crushed red pepper).peanutpeanut3
  • Using a mandolin slicer (or vegetable spiralizer), shred your zucchini and your carrots.peanut2
  • Drain noodles and reserve ¼ cup of cooking liquid.
  • Put noodles back into pot, add shredded vegetables and sauce
  • Using tongs, toss to combine
  • This can be served hot, warm or cold.mealmeal2meal3

 

Leftover sauce can be loosened with more lime juice or water and used as a salad dressing! Store in an airtight container and keep refrigerated.

 

© 2016 by Alexa Mason. All Rights Reserved

Quick Pork and Cabbage Gyoza

I am madly in love with any type of dumpling. Gyoza, potstickers, shumai. You name it, I’ll eat it. Little pockets of love, if you ask me.

 

I usually make my dough from scratch….until I bought my first pack of wrappers and well, work smarter and not harder.

 

For this recipe you will want to use your seasoned cast iron skillet for the traditional steam-fry-steam technique that yields a simultaneously crispy yet soft exterior.

 

I cooked this tonight on the fly so the measurements are not exact but you can freeze any leftover wrappers or leftover filling and use it another night. I do this all of the time.

Also, the lovely thing about making dumplings is that you really don’t have to stay true to any one recipe. Use what you have on hand!

 

Gyoza

Pack of gyoza (or wonton) skins

¼ to ½ lb of ground pork (you can substitute finely chopped shrimp, ground chicken, etc)

1-2 cup of finely shredded cabbage

2 garlic cloves, grated

1 in knob of ginger, grated

1 tbsp of sesame oil

1 tsp of low sodium soy sauce

Splash of fish sauce

 

Dipping Sauce

½ c low sodium soy sauce

1 tsp rice wine vinegar

1 tbsp light brown sugar

½ tsp sesame oil

1 tsp of water

chopped scallion, crushed red pepper (optional)

 

  • Combine these ingredientsgyoza3
  • Scoop a scant tsp onto the skin
  • Dampen your finger with water and moisten the lip of the wrapper
  • Fold up the dumpling and seal. (Visit Lizzie Tilchin and check out different ways to seal these babies!)
  • Heat your cast iron skillet and using a napkin wipe it down with your preferred cooking oil and a bit of sesame oil.
  • Place your dumplings onto the hot skillet for about 10-15 seconds until the bottoms begin to crisp up
  • Then pour about 2/3 cup of water into the skillet and cover tightly
  • Let this cook for about 4-5 minutes.

gyoza2meal3gyoza

© 2016 by Alexa Mason. All Rights Reserved