Everybody loves dragons. Everybody loves noodles. So who wouldn't love dragon noodles?
I (very loosely) based this recipe on Budget Bytes' recipe, eliminating the egg, adding ginger, and pumping up the veggies and protein. The nice thing about this recipe is that depending on how much sriracha you use, you can end up with gentle Figment levels of dragonness or raging Hungarian Horntail levels. For my part, I made it Trogdor level -- filled with majesty but still able to burninate some peasants.
This dish is vegan, and with some slight modifications, it can be gluten-free too!
You will need:
- 8 oz dry lo mein (rice) noodles
- 2 Tbsp maple syrup or agave
- 2 Tbsp soy sauce (or tamari or coconut aminos, if choosing gluten-free option)
- 1 Tbsp grated ginger
- 1/4 cup water or vegetable broth
- 1/2 - 2 Tbsp sriracha, depending on heat preference
- 8 oz cooked/prepared protein of choice (I used West Soy's seitan strips and chopped them into smaller pieces)
- handful fresh chopped cilantro
- handful grated carrots
- handful sliced snowpeas
- 2 green onions, sliced
- Cook noodles according to package directions.
- In the meantime, prepare the sauce. Use a small bowl or jar to combine the maple syrup, soy sauce, ginger, water or broth, and sriracha. Set aside.
- Once cooked, drain the noodles and return them to the pot they were cooked in. Add in the protein, cilantro, carrots, snow peas, and green onions; toss gently to combine. Serve warm.