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.

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • 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. 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.

    Reply
    • 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. 🙂

      Reply
  2. I was thinking of laying the grater on it’s side and shredding the veggies the long way. It just might work!

    Reply
    • 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!

      Reply
    • 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!

      Reply
    • 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!

      Reply

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