What do you get when you make dragon noodles, but ditch the noodles?
It took me a while to figure that out, but I ended up just being fairly lame and calling them low-carb dragon noodles. 1 They’re still tasty as hell, though. Lots of vegetables in a sweet, salty, spicy, Asian sauce, with plenty of chicken leftover from your roast!Thank you to Beth from BudgetBytes.com for the inspiration. Her Dragon Noodles recipe is brilliant in its simplicity. It’s not so much a recipe as a blueprint you can use for endless variation. For my version, I replaced the noodles with zucchini, and added onion, mushrooms, and chicken.
There’s really nothing to it. Slice up onions, garlic, and zucchini. Mince some garlic and dice some leftover chicken. Mix up some soy sauce, honey, and sriracha 2. Sauté the vegetables in batches, then add the garlic, chicken, and sauce.It’s over. Now you eat. It’s righteously delicious.
WHAT I WOULD CHANGE IF I MADE IT AGAIN
I wouldn’t change anything. Endless variations on Dragon Noodles are possible and tasty, but there is nothing wrong with this version that I could taste. I would make this again exactly the same.
FOR THE NERDS
This version of Dragon Noodles is packed with vegetables, and the sauce is a very simple list of ingredients. The only place you might get weird unpronounceable ingredients is in the sriracha; I’m hoping to start making my own homemade hot sauce at some point. Maybe. It might be such a negligible thing that I won’t ever get around to it.
I have priorities, you know Like napping.
I’m working to make almost everything I eat something that could be, potentially, a part of a local sustainable agricultural system. An Asian-inspired dish might not seem like locavore-ready fare, but soybeans are grown far and wide across the midwest, so some local adaptation of soy sauce could be a very real possibility.
In tailoring a sustainable cuisine to a local, it’s important to take into account the fact that Americans have vastly expanded their palates in the last couple of decades. Everyone’s a foodie now, to the point where the term ‘foodie’ itself is roundly reviled. If a local American cuisine is to draw people in, excite them, and change the food system, it has to be delicious and diverse.
If you’re totally confused about what I’m talking about here with local cuisines and agricultural systems, you should read this past post about a fantastic book that gave me a lot of direction.
BACK TO THE PUNCH! DRAGON NOODLES!
Alright, everybody, I’m back! No more boring stuff! Here’s the how-to for sweet-action low-carb Dragon Noodles!
- cooking oil
- 1 medium zucchini, sliced into thin 'noodles'
- 1 onion, sliced into wedges
- 8 oz. mushrooms, stemmed and quartered
- 4 cloves garlic, minced
- 1/2 lb cooked chicken, cut into bite-sized pieces
- 2 Tablespoons soy sauce
- 2 Tablespoons honey
- 1 teaspoon sriracha hot sauce
- Preheat some oil in a large skillet on medium-high heat.
- Mix the soy sauce, honey, and sriracha in a small bowl.
- When the oil is hot, cook the vegetables a handful at a time. When each batch is done, transfer it to a large bowl so the pan doesn't get crowded.
- When all the vegetables have been cooked and transferred to the bowl, add the chicken and garlic to the pan. Cook just until the chicken is heated through and the garlic is fragrant, under a minute. Immediately add all of the vegetables and the sauce to the skillet and stir until just combined.
- Eat while it's still hot.