Sometimes a recipe comes along that’s so perfect it doesn’t need any alterations.
It doesn’t need a long-winded and probably unnecessary introduction from the blogger as to why it’s so amazing.
These Dragon Noodles are amazing, however as we made several changes to the recipe it would be rude not to give a long-winded and probably unnecessary introduction too.
Allow me to start with the history of noodles, stretching way back over 1,900 years ago. Well, once there was a…
Just kidding. There’s a link here for the real history of the noodle, otherwise the most relevant part of it is how the dragon noodle got it’s name.
It’s not because it feels like you could spit fire after the beautiful spiciness of it as my first thought while eating was.
No it’s because the Japanese ramen was initially called ‘Dragon Noodle’, implying it was a food eaten by Chinese people – the descendants of the Dragon.
This isn’t ramen, but hey, who cares? It’s still cool.
Dragon Noodles – And Make Them Snappy
This dish can be a super fast one to make, and one of the ways to save time is [asa2_textlink asin=”B00J19AR7W” target=”_blank” rel=”nofollow”]spiralizing[/asa2_textlink] your carrot. That sounds pretty weird even as I write it, but I can’t think of a better way to put it.
You can learn some awesome skills in the kitchen – julienning looks great with carrots (the video below by Chef Tom Lin is class), but if you’re after pure speed then practice a lot or grab one of [asa2_textlink asin=”B00J19AR7W” target=”_blank” rel=”nofollow”]these[/asa2_textlink].
Grating the carrot is another choice, too.
This recipe is also great for when you’ve made too much pasta and need to find an exciting way to use it up. However and whyever you do it, enjoy this tasty beast of a meal!
- 9 oz noodles (wide are best in this dish, but pasta or spaghetti can be used too!)
- 1 carrot
- 1 thumb ginger, fresh
- 1 clove garlic
- 3 spring onions
- 1 chili
- 1 large dollop favourite spicy sauce (I use a really spicy sweet chilli, but this is where you control the heat of the meal so take the level you’re comfortable with)
- 2 tbsp soy sauce
- 2 eggs
- 1 small handful parsley, fresh
- salt to taste
- Throw in some sesame seeds for a nutrient kick
- Add a couple of tablespoons of water to the sauce and mix it up to give it a more ‘creamy’ effect
- Put the noodles into boiling water to cook. If they’re quick cooking noodles (less than 8 mins) then wait until after you’ve prepped the veg (that’s the next step).
- Grate, julienne or spiralize the carrots and dice the ginger, garlic, spring onions and chili and fry everything together with oil (peanut oil is a great choice for Asian style cooking, but we often just grab olive if it’s to hand anyway) in a large pan for three or four minutes. Don’t add the garlic or ginger until halfway through.
- Use a spatula to stir and stop the ingredients sticking.
- Add the spicy and soy sauces and stir in.
- Crack the eggs into a small bowl or cup and give a quick whisk with a fork.
- Pour the egg mix into the pan and stir it well in. Use the spatula move the egg around quickly so it cooks in a scrambled style. That should take no more than 2 minutes and when the egg is cooked take the pan off the heat. Throw in the parsley and salt, and sesame seeds if you're using them.
- The pasta should be ready by now, so drain and rinse and add it to the pan. Mix everything up well so the noodles are coated in your delicious spicy sauce.
- You’re now ready to serve!