Dragon's Roar Spicy Orange Noodles

Name: Dragon's Roar Spicy Orange Noodles
Total time: 35 min
Yield: Serves 3
Ingredients: 400 g Chicken breast, sliced thinly; 250 g Chow Mein noodles, fresh or dried; 3 cups Bok choy, roughly chopped; 1 medium Red bell pepper, julienned; 1 cup Shiitake mushrooms, sliced; 1 tbsp Fresh ginger, grated; 3 cloves Garlic, minced; 3 stalks Scallions, sliced, white and green parts separated; 3 tbsp Vegetable oil; 1 tsp Toasted sesame seeds, for garnish; 4 tbsp Soy sauce; 2 tbsp Oyster sauce; 1 tbsp Rice vinegar; 1 tsp Orange zest; 3 tbsp Orange juice; 1-2 tsp Sriracha or chili garlic sauce (adjust to taste); 1 tsp Brown sugar; 1 tbsp Cornstarch; 2 tbsp Water; 1 tsp Sesame oil

Tender chicken and vibrant vegetables, inspired by Bruce Lee's iconic movie, are stir-fried with bouncy egg noodles in a fiery orange-infused sauce. It features chicken, chow mein noodles, bok choy, bell peppers, and a zesty, spicy citrus-soy glaze.

35 min
Serves 3
Medium
Action

Gather these

Ingredients

400 gChicken breast, sliced thinly
250 gChow Mein noodles, fresh or dried
3 cupsBok choy, roughly chopped
1 mediumRed bell pepper, julienned
1 cupShiitake mushrooms, sliced
1 tbspFresh ginger, grated
3 clovesGarlic, minced
3 stalksScallions, sliced, white and green parts separated
3 tbspVegetable oil
1 tspToasted sesame seeds, for garnish
4 tbspSoy sauce
2 tbspOyster sauce
1 tbspRice vinegar
1 tspOrange zest
3 tbspOrange juice
1-2 tspSriracha or chili garlic sauce (adjust to taste)
1 tspBrown sugar
1 tbspCornstarch
2 tbspWater
1 tspSesame oil

Tip: For extra crispy noodles, pan-fry a portion of the cooked and drained noodles in a separate pan with a touch of oil until golden and crisp, then add to the stir-fry at the very end or use as a crunchy topping.

Step by step

Instructions

1
**Prepare the Noodles:** Cook Chow Mein noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside. Toss lightly with 1 teaspoon of vegetable oil.
2
**Make the Sauce:** In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, orange zest, orange juice, Sriracha, and brown sugar. In a separate tiny bowl, combine cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
3
**Stir-fry Chicken:** Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the sliced chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.
4
**Cook Aromatics & Vegetables:** Add the remaining 1 tablespoon of vegetable oil to the wok. Add the white parts of the scallions, grated ginger, and minced garlic. Stir-fry for 30 seconds until fragrant.
5
Add the red bell pepper and shiitake mushrooms. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Add the bok choy and stir-fry for another 1-2 minutes until just wilted.
6
**Combine & Finish:** Return the cooked chicken to the wok with the vegetables. Add the cooked noodles. Give the prepared sauce a quick whisk, then pour it over the noodles, chicken, and vegetables.
7
Immediately pour the cornstarch slurry into the wok. Stir continuously for 1-2 minutes until the sauce thickens and coats all ingredients. Stir in the sesame oil and green parts of the scallions.
8
Serve immediately, garnished with toasted sesame seeds.

The Inspiration

Why this dish

This dish captures the dynamism and intensity of 'Enter the Dragon'. The 'Dragon's Roar' represents Bruce Lee's power and signature cry. Spicy notes reflect the action and danger, while the vibrant orange hints at the exotic island setting and its hidden secrets. The swift stir-frying technique mirrors martial arts agility, and the robust flavors speak to the film's impactful legacy and its diverse cultural influences.

Enter the Dragon · Action

Find a Drink to Pair Start Over