Golden Dragon Noodles Food

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.

GOLDEN DRAGON NOODLES

Steps:

• Mix together the Shaoxing wine, black vinegar, and chili sauce and set aside. Mix together the soy sauces and vegetable stock and set aside.
• Heat a wok or large skillet until very hot. Add the vegetable and sesame oils and swirl to coat the sides. Stir-fry the onion, garlic cloves, ginger and chilies over high heat for 1 minute, or until the onion starts to soften.
• Add the bell peppers, carrots, green beans and wine-vinegar sauce and stir-fry for 1 minute. Add the mushrooms and snow peas. Toss together well.
• Add the honey and 1 tbsp water, toss well and then cover and cook for 1-2 minutes, or until the vegetables are just tender.
• Add the noodles, nuts and soy sauce mixture. Stir-fry for 30 seconds and then cover and cook for a further 2 minutes, until the noodles are heated through.

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.