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.
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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
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.
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!
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.
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!
Thank you! I’m baking your sweet potato pizza bites as I type this!
No problem, I’m actually working on my grocery list for next week right now and I just put pepperoni on the list to make my pizza bites too! I hope you enjoy them!
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!
I’m so glad you enjoyed it, and I think shrimp sounds like an awesome addition, I’m definitely going to try that next time!
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
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! 🙂
Hi Kari! My 1st time to your site, I love it! I try to eat as healthy as I can, while still being human! I notice you love pasta as much as I do, also notice you use GF & Veg Pastas, which I like too. I am allergic to Dairy, but not Celiac, my Mom is, so I’ve gotten used to eating GF some too. I was wondering if you have ever tried Shirataki Noodles? They’re basically made of Tofu/Soy, and virtually carb and cal free! They are awesome, we love them, they are very versatile, you can do anything with them. On top of carb & cal free, they will never go to mush, no matter how much you cook them. They are sold in most stores, in the refrigerated produce section.
I’m so glad you found us, and I hope you enjoy the recipes! I haven’t tried Shirataki Noodles, they sound amazing, but I don’t eat soy products (for now anyways) except for a small amount of soy sauce on occasion. 🙂
I was thinking of laying the grater on it’s side and shredding the veggies the long way. It just might work!
You can definitely grate the veggies, they have a slightly different texture but it works great if you don’t have a spiralizer!
Do you think grating the vegetables would work? I don’t have a spiralizer. Thanks for a tasty looking dish!
I think grating veggies should work, or you could chop them up like you would for a stir fry. If you do this stir fry style, I would recommend adding 1-2 teaspoons of tapioca starch to the sauce to thicken it around the veggies. I hope you enjoy it, and be sure to let me know if you have anymore questions!
Yummy! These look great! I need to use my spiralizer more!
I hope you get to try them out, they’re great veggie comfort food!
This sounds amazing I love veggie noodles. Do you have to add the eggs?
You don’t have to use eggs, but there might be a bit of extra moisture because they do soak up some of the sauce. I hope you enjoy it, and be sure to let me know if you have anymore questions!
I made this with some variations. It is GOOD. I am hooked on spiralyzed dishes now. Thanks for the recipe, Kari!!!!
I’m so glad you enjoyed it, and that you’re hooked on spiralized dishes now – YEAH! I love spiralized veggie noodles for pretty much everything now, they’re so good and you get so many servings of veggies in per day without realizing it!