Dragon Noodles with Chicken

You have to love Pinterest!  Sometimes they really do steer you right.  I found a yummy recipe for Dragon Noodles.  The recipe sounded really, really good and simple.  But, of course, I found myself wanting to give it a few tweaks and make it my own.  I had some chicken I wanted to use up and decided to add that to the noodles. I also added some veggies and changed the sauce around just a tad. So here it is my heavily modified version of Dragon Noodles.

Dragon Noodles with Chicken

1 large boneless, skinless chicken breast, cut into 1 inch chunks
1 Tbls soy sauce
1 Tbls vegetable oil
1/2 red bell pepper, sliced into chunks
1/2 large onion, cut into chunks or slivers
7 oz medium rice noodles
2 Tbls butter
1/4 tsp crushed red pepper flakes
2 large eggs

For the sauce:
2 Tbls brown sugar
2 Tbls soy sauce
2 Tbls sriracha (rooster sauce)
1 Tbls rice wine vinegar
1 tsp grated fresh ginger
2 Tbls corn starch

1 handful fresh cilantro, roughly chopped
2 green onions, sliced

Sprinkle your favorite seasoning over the chicken chunks, I like a garlic pepper seasoning. Pour the 1 tablespoon soy sauce over chicken chunks and mix it until all of the pieces are coated. Let sit for about 15 minutes.

Prepare the sauce. MIx the sauce ingredients into a small bowl and set aside.

Prepare the rice noodles. Carefully place the noodles in a large, deep bowl or a 9×13 cake pan would work as well. Cover noodles in boiling water and let sit. Occasionally, very gently stir the noodles. It should take about 10 minutes to get the noodles softened. They should be slightly firm, al dente. If they are too soft they’ll turn to mush when mixed with the sauce and veggies. When finished carefully drain and set aside.

Beat eggs in a small bowl. In a separate pan, heat butter and red pepper flakes over medium heat. After butter is melted add the beaten egg. Stir occasionally until egg is cooked through. Take off heat and set aside.

Pour about 1/2 tablespoon of vegetable oil in pan. Heat over high heat. Place vegetables in heated pan and stir fry until they are a little soft but still maintain some firmness. Around 5-8 minutes. Be careful not to let the veggies burn. Pour vegetables in a bowl and set aside.

Pour the remaining vegetable oil in pan and heat over high heat. Pour chicken in pan. Stir fry for about 8-10 minutes, until just done. Turn heat down to medium and pour in vegetables. Stir until mixed. Add sauce and mix until sauce slightly thickens. Add noodles and egg and gently mix together. Take off heat and sprinkle chopped cilantro and green onion over top of noodle mixture.

This makes about 4-5 servings.