Dragon Noodles
Posted: 09 Apr 2019, 07:32
1 tbsp. butter
4 large eggs, beaten
2 tbsp. vegetable oil
1 lb. boneless skinless chicken breast, cut into bite-sized pieces
1 medium onion, chopped
4 cloves garlic, minced
1 pkg. (8-10 oz.) sugar snap peas
1 cup carrots cut into matchsticks
2 cups shredded cabbage
1/3 cup packed brown sugar
1/3 cup soy sauce
1/3 cup Sriracha sauce
Fresh cilantro, for garnish
3-4 sliced green onion, for garnish
Cook noodles according to package directions. Drain. Meanwhile, melt butter in large skillet or wok. Scramble eggs over medium heat until cooked through. Transfer eggs to a bowl and set aside. In the same skillet, heat vegetable oil over medium-high heat. Add the chicken, cooking until browned, turning occasionally, about 5-7 minutes. Transfer to a bowl and set aside. In the same skillet, stir-fry the onion, garlic, peas, and carrots 2-3 minutes. Stir in the cabbage and continue to stir-fry until the veggies are tender-crisp about 2-3 minutes. In a medium bowl, combine the brown sugar, soy sauce, and Sriracha with a whisk until sugar is dissolved. Set aside. To the veggies, add the drained noodles, cooked chicken, and scrambled eggs. Pour the soy sauce mixture over the top. Using tongs, gently lift and stir until well combined. Garnish with cilantro and green onions. Serve immediately.