Dragon Noodles

 call these Dragon Noodles because Mary and I use enough Sriracha to please fire-eaters. The recipe that appears below suggests an amount of heat that will not be off-putting to those who are not overly fond of spicy food. Those of you who have "dragon" tendencies will want to add Sriracha to your personal taste. The recipe is simple enough to prepare on a weeknight and the use of bagged coleslaw keeps chopping to an absolute minimum. Do give these noodles, which can be on the table in 30 minutes, a try. Here is the recipe.

Dragon Noodles

Ingredients:
8 ounces rice noodles (preferably flat)
3 tablespoons canola oil, divided use
4 large eggs, lightly beaten
3 tablespoon light brown sugar
Kosher salt
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
2 tablespoons chunky peanut butter
1 tablespoon Sriracha or Sriracha to taste
1 (7-oz.) bag shredded cabbage slaw mix (3 cups)
3 medium scallions, trimmed and thinly sliced
3 medium cloves garlic, finely chopped
1/2 cup unsalted peanuts, chopped
1 tablespoon fresh lime juice
Lime wedges, for serving

Directions:
1) Cook noodles according to package directions. Drain and rinse with hot water. Toss with 1 tablespoon oil set aside.
2) Meanwhile, in a medium bowl whisk eggs with 1 tablespoon sugar and 1/4 teaspoon salt.
3) In a small bowl, whisk together remaining 2 tablespoons sugar, soy sauce, vinegar, peanut butter, and Sriracha.
4) Heat remaining 2 tablespoons oil in a 14-inch wok over high heat until shimmering hot. Add slaw and stir-fry until it begins to soften, about 2 minutes. Add scallions and garlic and stir-fry until fragrant, 5 to 10 seconds. Transfer to a large bowl.
5) Pour eggs into wok and scramble until softly set, about 1 to 2 minutes. Transfer to bowl of vegetables.
6) Put noodles in wok, add soy sauce mixture, and toss with tongs until coated, about 1 minute. Add eggs and vegetables and toss until heated through, about 1 minute more. Remove from the heat, and toss with peanuts and lime juice. Serve with lime wedges. Yield: 4 servings.