Dragon Noodles

We like spicy dishes and generally add more spice than called for just to get that lovely heat. But in this case, we've hardly changed the amount of spice because it's really tasty as is. We're still playing around with the butter combo. As originally written, this recipe calls only for butter but I thought that was too buttery for the dish (coming from a butter slicker like me, that's saying something). So we've subbed in a tablespoon of canola oil for one tablespoon of butter.

This dish also makes a great lunch; as written we get about six generous servings.

Ingredients

• Two 12 ounce packages Udon noodles
• 7 T butter
• 1 T canola oil
• 1 t crushed red pepper 
• 3 large eggs, beaten
• 3 T brown sugar
• 3 T soy sauce
• 3 T  sriracha (rooster sauce)
• Diced fresh cilantro for topping

Directions

1. Cook the noodles according to package directions.
2. While the noodles cook, melt the butter and add the oil to the butter when it’s melted.
3. Add in the pepper flakes and cook briefly.
4. Whisk the beaten eggs into the butter/oil mixture on the stove and basically scramble them until firm and in small pieces. If the eggs are done before the noodles have finished cooking, remove the skillet from the heat.
5. Once the noodles are done, drain and add to the skillet with the eggs.
6. Add the siracha sauce and stir until the noodles are fully coated. If there’s a lot of moisture, cook briefly until the extra moisture evaporates.
7. Place in bowls and sprinkle with the diced cilantro.
8. Enjoy!