Dragon Noodles: Shrimp & Chicken Stir Fry

A totally unique Chinese takeout-style creation: Shrimp & Chicken “Dragon Butter” Noodles — a rich, umami-loaded stir-fry with a silky butter-soy-chili glaze, inspired by East-meets-West indulgence.

Rich, Umami-Savory, and just spicy enough

Ingredients:

• 6 oz lo mein or egg noodles

• 1/2 cup shrimp, peeled and deveined

• 1/2 cup chicken breast, thinly sliced

• 1 tbsp butter

• 1 tsp sesame oil

• 1 garlic clove, minced

• 1/2 tsp ginger, grated

• 1/4 cup shredded napa cabbage

• 1/4 cup thinly sliced bell pepper (any color)

• 2 scallions, chopped

For the Dragon Butter Sauce:

• 1 tbsp soy sauce

• 1 tsp hoisin sauce

• 1 tsp chili crisp or chili oil

• 1/2 tsp rice vinegar

• 1/4 tsp five-spice powder

• 1 tsp unsalted butter (yes, again—it's in the sauce!)

• Optional: pinch of brown sugar or honey

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Instructions:

1. Cook noodles until just tender. Rinse in cold water and toss with sesame oil.

2. In a hot pan or wok, melt 1 tbsp butter. Add chicken and stir-fry until almost cooked. Add shrimp and cook until pink.

3. Add garlic, ginger, cabbage, bell pepper, and scallions. Stir-fry 1–2 minutes.

4. Mix together all Dragon Butter Sauce ingredients and pour into the pan. Let it bubble and coat everything.

5. Toss in noodles and stir until glossy and evenly coated.

6. Serve hot in a takeout box or bowl. Garnish with more scallions or sesame seeds.