DRAGON BOWL NOODLES
Toss spaghetti, scrambled eggs and veggies with a spicy sauce for a fiery dragon bowl. Switch up these Dragon Bowl Noodles with udon or rice noodles.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 11
Steps:
- Whisk dressing, soy sauce, Sriracha sauce and garlic in small bowl until blended. Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add carrots and peppers; cook and stir 3 min. or until crisp-tender. Spoon into large bowl. Add eggs to skillet; cook and stir on medium heat 2 min. or until set. Add to cooked vegetables; mix lightly.
- Drain spaghetti, reserving 1/4 cup cooking water. Add cooking water to skillet along with the dressing mixture; stir. Bring to boil. Add spaghetti; toss to evenly coat.
- Add spaghetti mixture to vegetable mixture in bowl along with the cilantro and half the onions; mix lightly. Top with remaining onions.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
DRAGON BOWL SAUCE
A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.
Provided by magpie diner
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 157.3, Fat 7.6, SaturatedFat 0.8, Sodium 1013.3, Carbohydrate 19.4, Fiber 2.6, Sugar 12.5, Protein 5.4
DRAGON CHICKEN
Steps:
- Put the chicken breast in a bowl and add the cornstarch and 2 tablespoons vegetable oil. Blend together. Preheat remaining vegetable oil in the wok to 325 degrees F, then add marinated chicken and cook for approximately 4 minutes. Add the broccoli, mushrooms, snap peas, peppers and carrots, and continue to cook for 2 more minutes. Drain the oil, then set chicken and vegetables aside.
- Continue to heat the wok to 325 degrees F, then add garlic, whiskey and heavy cream. Heat for 30 seconds, then add the soy sauce, oyster sauce, Cajun seasoning, lobster base, sugar and black pepper. Cook, stirring constantly, until sauce begins to boil, about 3 minutes. Add back in chicken and vegetables. Toss in the heated wok for 1 minute.
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DRAGON BOWLS - CHOOSING CHIA
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5/5 (5)Total Time 25 minsCategory MainCalories 550 per serving
- Heat a pan with your olive oil. Cut tofu into cubes and place them in the pan, on medium heat. Let eat side cook for about 4-5 minutes, or until golden brown on each side. then remove from heat.
- To make your sauce, blend all the ingredients together in a small blender, or whisk them together in a bowl.
- To assemble your bowl, spoon some brown rice the bottom of your bowl. Place your cabbage, beets, carrots, and sprouts, avocado, and tofu in little piles on top. Drizzle dragon sauce on top and enjoy!
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- Yes, it looks labor intensive, but you can make the braised cabbage and spicy yogurt the day before to help alleviate the steps all at once. Ensure that you make the spicy yogurt at least one hour before so the flavors blend, but making a day ahead is even better anyway! Directions for how to prepare, below!
- Add oil (or butter), to a large pot on the stove and once heated, add the apples and red onion. Heat until onion is soft (2-3 minutes), then add the cabbage, vinegar, water and brown sugar. Bring to a boil, reduce heat, cover and simmer on the stove for about 1 hour to 1.5 hours (basically you want to simmer and stir until the cabbage is nice and tender).
- Simply mix all ingredients together and pour into a sealed container (small mason jars are great for this!) and store in fridge for at least 1 hour. If you taste test early, you will note that it doesn't seem very spicy just yet. Don't give in to the temptation to add more spice until it has had time to blend for at least an hour - you'll be surprised how spicy it is when made the day before!
- Heat oil in a large pan or wok on the stove. Add cubed chicken and cook until browned (the chicken in the restaurant recipe typically has some nice crispy pieces, so ensure you brown the chicken well). Remove from pan and set aside.
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