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! And 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, or you’re trying it out on your family for the first time, 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.
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!
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.
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.
Tip: You can always add a drizzle of sriracha over the top of your finished noodles for a little extra heat.Print
- 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
- 1 Tablespoon coconut sugar
- 2 Tablespoons gluten free soy sauce, or coconut aminos
- 2–3 Teaspoons sriracha
- 1/4 cup chopped cilantro
- 3 green onions, thinly sliced
- 1/2 cup toasted cashews
- 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.
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.