Rainbow Veggie Dragon Noodles

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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.

Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

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.

Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

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.

Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

How to make Rainbow Veggie Dragon Noodles:

Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

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.

Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

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.

Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

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.

Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

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!

Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

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 Veggie Dragon Noodles | Get Inspired Everyday!

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.

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Rainbow Veggie Dragon Noodles | Get Inspired Everyday!

Rainbow Veggie Dragon Noodles


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

Units Scale

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

23 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.

  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Asian

Keywords: Dragon Zucchini Noodles, Dragon Noodles, Dragon Noodles with Veggies

22 thoughts on “Rainbow Veggie Dragon Noodles”

  1. This was so good! It had the perfect amount of kick for me. I used to buy a dish like this at Snap Kitchen but now I can make this for so much cheaper.

    Reply
    • I’m so glad you enjoyed it! I’ve always loved this one because it’s so easy to make, yet it’s all the comforting take-out flavors I crave!

      Reply
  2. this looks so. dang. good. I loooove zoodle recipes, so I’m pumped about this one. so glad I found your site! I’m trying this recipe next week for sure! question though – how do you spiralize the bell pepper since it doesn’t have a core/is hollow? I have the KitchenAid attachment spiralizer, and it requires sticking the core of the vegetable with a pin.

    Reply
    • To spiralize a bell pepper, cut out the core leaving the pepper whole, then place the stem end where you cut out the core against the blade side of the spiralizer and then move the handle withe the pin/prong side into the bottom end of the pepper and spiralize. Or if for some reason this doesn’t work with your particular spiralizer, just thinly slice it by hand. I hope this helps, and be sure to let me know if you have anymore questions!

      Reply
  3. Made this for myself tonight before testing it out on my husband. While mine doesn’t look nearly as pretty (I don’t have a spiralizer), it was so incredibly delicious! It tastes like a very healthy version of Chinese veggie rice type dish. I am in love, now to try it on the hubby when he gets home with a bit of shrimp!

    Reply
  4. Hi Kari, your recipe looks super delicious.
    I’m keen on trying it!
    Would you tell me please which spiral cutter you used for?
    Greetz, Natalie

    Reply
    • I have the Paderno 3-blade spiralizer, and it’s worked really well for years, when the Inspiralizer came out I bought it for my mom and she loves it. There’s several features with the Inspiralizer that I think are better than the Paderno, I haven’t switched yet since my Paderno still works fine, I just wanted to let you know about both options! Let me know how the recipe goes, or if you have anymore questions! 🙂
      http://inspiralized.com/the-inspiralizer/

      Reply

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