Dragon Noodles

8 oz. lo-mein noodles
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. sriracha
2 Tbsp. butter
1 egg, beaten
1 Tbsp. cilantro

Cook the noodles according to package directions. Drain.

In a small bowl, whisk together the soy sauce, brown sugar, and sriracha.

In a large skillet, melt the butter, and cook the egg. Add in the cilantro. Stir around to break up the egg.

Add the noodles to the skillet with the egg. Stir to combine. Then coat with the sauce. Again stir to combine. Serve hot.

Super easy. Super fast. Next time I may add chicken, but it was a great dinner and I will definitely be making it again!

Here's the website where I found the recipe: https://www.budgetbytes.com/2012/08/spicy-noodles/

Sweet and Sour Meatballs with Sriracha

1 lb. meatballs (I used Costco ones)

Meatballs and vegetables

2 Tbsp. soy sauce, divided
4 Tbsp. cornstarch, divided
1/2 c. water
3 Tbsp. apple cider vinegar
1/2 c. brown sugar
1 Tbsp. oil
8 mini bell peppers, chopped
1 can water chestnuts, sliced and drained
20 oz. can pineapple chucks, drained but reserving the juice (should be about 3/4 c.)
black pepper, to taste
1 1/2 Tbsp. Sriracha, or to taste
Hot cooked rice

Sauce, cooking

Place the meatballs in a large bowl, toss with 1 Tbsp. soy sauce. Sprinkle with 1 Tbsp. cornstarch, then toss to coat.

In a different bowl, whisk together the water, vinegar, brown sugar, the remaining soy sauce, the remaining cornstarch, and the reserved pineapple juice. Set aside.

Heat the oil in a large pan on high. Add the meatballs. Cook 2-4 minutes, or until heated through. I like when they start to brown on the outside. Add in the bell peppers and water chestnuts. Let cook about 2 minutes, stirring occasionally.

Add in the pineapple chunks and the sauce. Do not stir until the sauce starts to bubble. While you're waiting, add in as much as you want of black pepper. Once the sauce starts to bubble, stir on high heat for about 2-3 minutes. The sauce should thicken during this time. If it hasn't, just keep it on the heat a little longer.

Ready to eat!

Reduce heat. Add in the Sriracha, making sure you taste it to make sure it's as spicy as you want it. Serve over hot cooked rice.

Here's a link to the recipe I adapted: barefeetinthekitchen.blogspot.com/2013/04/sriracha-sweet-and-sour-chicken-stir-fry-recipe.htmld

Bang Bang Shrimp

Shrimp!

1 lb. shrimp, shelled and deveined
3/4 - 1 c. cornflour
oil for frying

Sauce:
1/4 c. mayo
2 Tbsp. sriracha chili sauce
1 Tbsp. rice vinegar
2 Tbsp. sugar

Shrimp frying

Mix all the ingredients for the sauce together in a small bowl. Set aside.

Bread the shrimp in the cornflour. Add oil to a skillet, enough to coat the bottom, then add about a dozen shrimp to the skillet. Fry until golden brown on both sides. Remove to a plate with a paper towel. When all the shrimp is fried, put them in a bowl and coat with the sauce. Enjoy.

Dinner

You can also try Bang Bang Cauliflower, which is also delicious.

Bang Bang Cauliflower

Florets frying

1 head cauliflower, chopped into florets
3-4 Tbsp. cornstarch
4 egg whites
1 1/2 tsp. coconut extract
2 c. bread crumbs
1 tsp. salt
pepper (lots!)
3 Tbsp. garlic powder
coconut oil (if you don't have this on hand, vegetable or canola work just fine)

Breaded cauliflower

Sauce:
1/4 c. mayo
2 Tbsp. sriracha
1 Tbsp. rice vinegar
2 Tbsp. sugar

Add the florets to a large bowl, then coat them in the cornstarch. Toss to coat. Add more cornstarch if you need to.

Add egg whites and coconut extract to a different small bowl. Mix the bread crumbs, salt, pepper, and garlic powder together in a shallow bowl or plate.

Take one floret at a time, and dip in the egg wash, then coat with the bread crumb mixture.

Amazing sweet and spicy sauce

Heat up the coconut oil in a large skillet to about medium/medium-high heat. Make sure you use enough to coat the bottom of the skillet. Leave the oil handy as you will need to keep adding more while you're frying the florets.

Add about 10 florets to the skillet. Turn with tongs until all sides are browned. Remove to a plate with a paper towel. Continue this process until all the florets are cooked.*

Dinner is ready!

To make the sauce: In a small bowl, mix all the sauce ingredients. Coat the breaded florets with the sauce. Serve immediately. This dish is amazing!

*If you have a deep fryer, you can also use that to cook your cauliflower. 

This recipe is based on a shrimp dish from a restaurant in Florida called Bone Fish Grill. I'll be trying the recipe with shrimp soon enough! Here's a link to the recipe I adapted: http://www.thatssomichelle.com/2012/02/bang-bang-cauliflower.html