These Rainbow Veggie Dragon Noodles are simply loaded with veggies and nutrients. But you definitely wont’ be bored with this meatless meal since it’s all flavor. I kept the amount of sriracha to a reasonable amount, but feel free to get as ‘dragon-ish’ as you’d like! These noodles are actually zucchini noodles with a mix of carrot noodles as well. The veggie noodles make this dish a full meal without having to cook anything else.
I came across Dragon Noodles on Pinterest, and was immediately intrigued by the name. That and the fact that I have an absolute weakness for any Asian noodle recipe ever made! So I clicked over to Budget Bytes and after taking one look at the sauce for these noodles, I knew they were going to become a new favorite in our house.
The sauce is the perfect spicy/sweet/salty combination and it makes everything taste amazing! That really isn’t an exaggeration. After all the sauce is based off sriracha, so that pretty much tells you everything you need to know.
While I love rice noodles, I thought this recipe was the perfect candidate for a little ‘zoodle’ action. The thing I love the most about spiralizing any kind of veggies is the 2 for 1 concept. If you simply replace rice noodles/pasta in a recipe with spiralized veggies, you have a complete meal in one.
If you’re new to veggie noodles, my best tip is to mix some veggie noodles in with your regular pasta/noodle recipe. That way it’s not as much of a change right off the bat.
How to make Rainbow Veggie Dragon Noodles:
Start by mixing together the ingredients for the sauce.
For this recipe, I kept the measurements down a bit in the spice department to keep it something more people will enjoy. But if you love spicy food, by all means double or triple the amount of sriracha in the the recipe. We’ve started making it with double the amount listed which is for a mildly spicy noodle.
I kept this dish vegetarian with a few added eggs and cashews for protein. But I’ve also made it with chicken and shrimp which are outrageously good!
Just be sure to cook the protein ahead of time to add back in the pan right at the end. This way it doesn’t overcook.
I ran all the veggies through the spiralizer, but the cabbage was a bit of a problem. It kind of broke apart halfway through spiralizing and I had to finish cutting it up by hand.
Once you have everything prepped, it’s just a matter of a few minutes on the stove to stir fry. From there you add in the sauce, optional protein, and serve!
The original recipe called for butter, and I tried both butter and avocado oil when I was testing my recipe. I couldn’t tell the difference between the 2 batches. So I ended up going with avocado oil in the recipe for a healthy fat option. This also keeps these ‘noodles’ dairy free as well.
Tip: You can always add a drizzle of sriracha over the top of your finished noodles for a little extra heat.
More zucchini noodle recipes:
- Rainbow Pad Thai Zucchini Noodle Salad
- Singapore Chicken and Shrimp Zucchini Noodles
- Sesame Chicken Zucchini Noodles
- Kung Pao Chicken Zucchini Noodles
- Zucchini Noodle Veggie Lo Mein
I really hope you enjoy these Rainbow Veggie Dragon Noodles! And if you do get a chance to make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for more veggie noodle recipes, (zucchini noodles to sweet potato noodles) head on over to the recipe index.
Print
Rainbow Veggie Dragon Noodles
- Total Time: 25 mins
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
These Rainbow Veggie Dragon Noodles are simply loaded with veggies and nutrients. But you definitely wont’ be bored with this meatless meal since it’s all flavor. I kept the amount of sriracha to a reasonable amount, but feel free to get as ‘dragon-ish’ as you’d like! These noodles are actually zucchini noodles with a mix of carrot noodles as well. The veggie noodles make this dish a full meal without having to cook anything else.
Ingredients
1 Tablespoon avocado oil
2 large zucchini, 1 pound
3 carrots, 4 ounces
1 small red bell pepper, 4 ounces
1 cup shredded purple cabbage
2 eggs
Sauce:
1 Tablespoon coconut sugar
2 Tablespoons gluten free soy sauce, or coconut aminos
2–3 Teaspoons sriracha
Toppings:
1/4 cup chopped cilantro
3 green onions, thinly sliced
1/2 cup toasted cashews
Instructions
Cut both ends off the zucchini and spiralize them using the small blade (3mm) on a spiralizer. Spiralize the carrots or slice them paper thin.
Cut out the core and remove the seeds from the bell pepper and spiralize it as well.
Mix together all the ingredients for the sauce and set aside.
Prepare the toppings and set them aside until the end of the cooking time.
Preheat a very large skillet (15″ or bigger) over high heat. When the skillet is hot, add the avocado oil, zucchini noodles, carrots, bell pepper, cabbage, and the eggs. It’s easiest to stir fry veggie noodles with a pair of tongs.
Stir fry for 2-3 minutes or until the egg has formed bits around the noodles and they have just softened.
Add the sauce and toppings. Stir fry for just a minute tossing to combine and serve immediately.
Notes
This dish is easiest when made for 2 people, but I have doubled it for 4 servings in a 6 quart skillet. The noodles had a little bit more moisture in the big batch.
Adding chicken or shrimp to this dish is a really delicious variation.
If you’re using coconut aminos you may need to add more salt to your taste.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian