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Magic Dragon Noodles

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I saw these Dragon Noodles on Budget Bytes and so wanted to eat them. Quick and spicy noodles? I’m in! Chances are that if you are reading this blog you know that GF noodles just don’t always cut it. Sometimes you can sub them into a recipe and no one is the wiser (like casseroles), but other times the results are undesirable. Mushy, overcooked noodles that are all stuck together – anyone else have that happen to them?

IMG_4413 copyEnter Miracle Noodle! Have you heard of these? They are GF, don’t need to be cooked like regular noodles, and have zero calories. These aren’t a great substitute for noodles all around, but they are awesome for stir-fry like dishes. The noodles will heat up right in the frying pan along with any sauce, meat, and veggies you want to add.

That’s part of why I call these noodles “magic”. You literally just open up the package and heat them up on the stove or in the microwave. Then there’s the whole calorie-less noodles thing. It’s easy to rationalize the butter and eggs that go into the sauce when you know you have saved so many calories! Finally, this is just so quick and easy to prepare! When you get a tasty, low calorie meal in under 10 minutes I would say that is pretty darn magical!

IMG_4436 copyThe sauce on these noodles is super spicy! If you enjoy hot and spicy foods then you will love this. If you’re not so keen on that then cut down on the sriracha and you’ll enjoy this much more.

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Magic Dragon Noodles

 
Recipe Inspiration: Dragon Noodles on Budget Bytes
 
Ingredients
  • 1 package of Miracle Noodles
  • 1 Tbs butter
  • 1 egg
  • 1 Tbs brown sugar
  • 1 Tbs soy sauce (or Bragg’s Amino Acid)
  • 1 Tbs sriracha
  • 3 Tbs chopped green onions
Cooking Directions
  1. In a small bowl combine brown sugar, soy sauce, and sriracha.
  2. Melt butter in a medium sized skillet over medium heat.
  3. When butter is melted add the egg and scramble.
  4. Once the egg is cooked add the noodles and sauce to the skillet and stir to combine.
  5. Top with green onions before serving.
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Not Pad Thai Noodles

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This is not Pad Thai. I’m not sure what it is! I created this meal out of a concoction of several other recipes, mainly to satisfy my cravings for both soft and spicy foods. Each time I make it, though, my husband refers to it as Pad Thai. While this dish does have some of the same flavors as Pad Thai, a few of the important ingredients in Pad Thai are missing; peanut and bean sprouts. So, I’ve named it “NOT Pad Thai”. At least if I don’t know what it is I can tell you what it is not.

Similar to Pad Thai or other Thai noodle dishes, this recipe suits rice noodles very well. If you’ve ever cooked with rice noodles before you know that they do not behave like any normal wheat pasta. They tend to stick together immediately once they have finished cooking and are drained. The sauce and the butter are really the key ingredients to making this recipe a success. Combined, they have a smooth, slippery texture that coats all of the noodles and meat evenly and easily. No piles of rice noodles stuck to each other (I happen to love noodles stuck together, actually, especially fettuccine!) or tasteless portions of food. Another way I combat the sticky noodles is by breaking the noodles up before cooking them. This makes it much easier to stir in the sauce.

 

Now, a warning about this sauce. It is yummy, but IT’S SPICY, clear out your sinuses spicy! I’ve included the measurements I use when I make this and a toned back version. The key players in the spiciness are the crushed red pepper and sriracha, so just start with a bit of each of these if you are nervous about the heat level. You can always add more, but you can’t take spice out!

I’ve also written this recipe to include beef. Chicken works, too! Or try the noodles alone! If you want to get closer to that Pad Thai taste, try adding some chopped peanuts or serving with bean sprouts. I think you will find that whatever the heck this noodle stir fry is, you’ll get your fill of spice without sacrificing on taste.

 

Not Pad Thai Noodles

 

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Ingredients
  • 1/3lb wide rice noodles broken into pieces
  • 3/4 lb thin sliced beef in 1 inch strips 
  • 4 tbs butter
  • 1/2 tsp crushed red pepper (1/4 tsp or less for toned down version)
  • 3 eggs
  • 3 tbs brown sugar 
  • 3 tbs soy sauce/Bragg’s Amino Acids (2 tsp for toned down version)
  • 2.5 tbs sriracha (2 tbs for toned down version)
  • 1/4c chopped cilantro
  • 1 tbs sesame oil
  • 4 green onions, chopped
Cooking Directions
  1. Make the sauce by mixing brown sugar, soy sauce, and sriracha.
  2. Boil water for noodles in a medium pot. Cook noodles until al dente (check often – the noodles will get soggy easily).
  3. When the water nears boiling, heat the sesame oil in a large skillet over medium/high heat.
  4. When oil in skillet is hot and rippling and beef strips. Cook, stirring often, until no pink is visible.
  5. Remove beef to a plate and melt butter in the skillet the beef was in.
  6. When butter is melted, add the crushed red pepper.
  7. Add the eggs into the pan and scramble them. A few stirs is all it will take.
  8. When everything is done – eggs, beef, and noodles – combine it all in the skillet with the eggs. Add the sauce and stir to coat. This may take a few minutes.
  9. Top with cilantro and green onions.
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