Dragon Bowl Noodles Food

DRAGON NOODLES

Steps:

• Cook noodles according to package instructions and drain well.
• Meanwhile in a small bowl whisk together soy sauce, rice wine, chili oil, Sriracha sauce, sesame oil, brown sugar, and water. Set aside.
• In a large skillet, heat oil until shimmering. Season chicken with teaspoon salt and pepper. Add the chicken to skillet and cook, over medium-high heat, until chicken is cooked through, 3-5 minutes. Remove to a plate and set aside.
• In the same skillet, add 1 tablespoon oil and stir fry the green onions, carrots, and red bell pepper, over high heat, just until tender-crisp. Add the garlic to veggies and cook until fragrant.
• Add the noodles, sauce, and chicken back to the skillet, turning the heat down to low, and heat through. Adjust seasoning. Sprinkle with cilantro and sesame seeds and serve.

DRAGON BOWL SAUCE

Steps:

• Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
• Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
• Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

DRAGON NOODLES

Steps:

• In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar and salt. Whisk to blend and set the bowl aside.
• In a colander fluff the noodles to separate and untangle the strands. Bring a large saucepan of water to a rolling boil. Add the noodles and swish them gently with chopsticks. Let them cook for 2 minutes or until the noodles are tender but still have some bite. Drain them, plunge them briefly into ice water, then drain again. Shake the colander to remove excess moisture and transfer the noodles to a bowl.
• Whisk the dressing again to combine it. Toss the noodles with just enough of the dressing to moisten them well, using your fingers to coat and separate the strands. Let the noodles sit for 10 minutes.
• Taste the noodles. If they seem dry, add a bit more dressing and toss again. Add the lemon rind, black sesame seeds and scallion rings and toss well.
• Taste the noodles again. They should be bright and sparkly. Cover them tightly and refrigerate up to one day.
• To serve: Bring the noodles to room temperature. Mound the noodles in a bowl or twirl them in individual bowls. Garnish each dish with grated red radish, scallion and black sesame seeds.
• Serves 2 or 3 as a main course; 4 to 6 as part of a multi-course meal.

DRAGON NOODLES WITH CHICKEN AND BLACK BEANS

Steps:

• To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
• Stir in sesame oil.
• If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
• Cover beans generously with cold water and bring to a boil.
• Reduce heat, cover and simmer 1 1/2 hours or until just tender.
• Check occasionally to make sure beans remain covered with simmering water.
• Drain and cool.
• Beans can be covered and refrigerated or frozen.
• Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
• Drain; immediately refresh under cold running water until cooled.
• Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
• Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
• Then whisk into infused oil.
• Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
• Covered and refrigerated, salad keeps well for a day or two.

DRAGON NOODLES

Steps:

• Boil the noodles and cook al dente according to the package directions.
• While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce and sriracha.
• In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking; turn off the heat.
• When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Then add the prepared brown sugar/sauce. Turn the heat down low to evaporate excess moisture and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves on top and serve immediately.