Oh WOW. It should be illegal for noodles to be this easy AND this delicious. These spicy sriracha noodles are my new favorite quick fix! They only take about 15 minutes to make, they’re totally rich, flavorful, and SUPER SPICY. Like, “burn a hole through your stomach” spicy. Call me crazy, but sometimes I want that. No, I crave that. So, this one goes out to all of you heat seekers!
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Recipe Updates
I didn’t need to change a lot about this recipe because it was pretty damn perfect the way it was, but I did make a couple of minor tweaks. I added an extra egg because I wanted this to be a little closer to two servings. I also added more sriracha (now 2 Tbsp compared to the original 1 Tbsp) because I actually wanted it spicier, and I wanted there to be a smidge more sauce.
Flavor Balance is Key
The simple sauce for this recipe uses only pantry staples (soy sauce, brown sugar, sriracha), which perfectly balance the sweet, salty, and spicy flavors. The richness of the butter helps smooth everything out, cilantro adds a fresh note, and the green onions lend a savory back note. It all just works and it happens to be incredibly simple. And that’s how I like my food.
What Type of Noodles Should I Use?
If you can’t find the same noodles that I used, don’t fret. You could make this with instant ramen noodles or even regular linguine. The noodles are just the vehicle for all of the other yummy ingredients!
What Else Can I Add?
Want to take it up a notch? Try my Dragon Noodle Variations: Pork and Peanut Dragon Noodles, or Lime Shrimp Dragon Noodles. Many readers have also commented that they’ve added extra vegetables (try adding some frozen stir fry vegetables), but you’ll probably want to double the sauce if adding a lot of extra vegetables.
Spicy Sriracha Noodles
Servings 2Ingredients
- 4 oz. lo mein noodles ($1.30)
- 2 Tbsp butter ($0.20)
- 1/4 tsp crushed red pepper ($0.02)
- 2 large eggs ($0.42)
- 1 Tbsp brown sugar ($0.08)
- 1 Tbsp soy sauce ($0.06)
- 2 Tbsp sriracha ($0.22)
- 1 handful fresh cilantro (optional) ($0.10)
- 1 green onion, sliced ($0.10)
Instructions
- Prepare the sauce for the noodles. In a small bowl, stir together the brown sugar, soy sauce, and sriracha. Set the sauce aside.
- Bring a pot of water to a boil for the noodles. Once boiling, add the noodles and boil until tender. Drain the noodles in a colander.
- While waiting for the water to boil, crack two eggs into a bowl then whisk lightly.
- Heat the butter in a skillet over medium heat, then add the eggs and crushed pepper and lightly scramble the eggs. Avoid over cooking the eggs.
- Once the noodles have drained, add them to the skillet with the eggs, then drizzle the sauce over top. Toss the noodles and eggs to coat in the sauce.
- Top the noodles with fresh cilantro and sliced green onion, then serve.
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Nutrition
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Scroll down for the step by step photos!
How to Make Spicy Sriracha Noodles – Step By Step Photos
Begin by mixing up the sauce for your noodles. Combine 1 Tbsp brown sugar, 1 Tbsp soy sauce, and 2 Tbsp sriracha (or 1 Tbsp, it’s up to you).
Next, begin cooking your noodles. These lo mein noodles that I used cook very quickly, in about 3-4 minutes. You can use just about any type of noodle for this, as they’re really just the vehicle for the delicious sauce!
While waiting for the water to boil for the noodles, lightly whisk two eggs in a bowl.
While the noodles are boiling, heat 2 Tbsp butter in a skillet over medium. Add 1/4 tsp crushed red pepper and the whisked eggs, then lightly scramble the eggs. Remove them from the heat when they are set. Try to avoid over-cooking the eggs.
When your noodles are drained, add them to the skillet with the eggs and pour the prepared sauce over top.
Toss the noodles and eggs in the sauce until everything is well coated.
Top the noodles with sliced green onion and cilantro (optional). Serve and enjoy!
Old photos from 2012 😄
These noodles are amazing. I made them years ago but did find them too spicy with the sriracha (sad). How can I stretch the sauce out when reducing the sriracha? Which liquid would go well?
You shouldn’t need to add anymore liquid really! If you feel like its too dry for you, you could always just add a tbsp of water or broth to the sauce mixture.
I did a modified version and used what I had (I had some org spaghetti pasta, tamari, TJ’s Calabrian hot pepper sauce, eggs, and butter), I decided not to use any sugar, turned out well, thank you
Super delicious. They’re not very spicy to me, but I’m okay with that, just the right amount of bite. Also very easy to make and that’s always a plus especially if you’re a bit lazy with cooking like me :p
This tastes great as written but I also enjoy it with basil subbed for the cilantro.
Could you use Ramen Noodles in this Recipe?
Sure! Just cook them according to the package directions and toss with everything else!
Great…can’t get any easier!
wasn’t totally in love with this recipe, but i also didn’t add in the green onions so that may be messing up the flavor profile a bit. i found it to be slightly more salty than i like and i attribute that to the soy sauce.
I’ve been making this recipe for over ten years… started out when I was a college student, and now, sometimes after I tuck my kid into bed, I sneak back into the kitchen and make this for myself. It’s a comfort food for sure.
This recipe has been a favorite for years. Today I subbed chili crisp for the red pepper flakes (scrambled with the eggs) — delicious too, no surprise there! I love herbs in this (especially shiso!) but it’s still fantastic without. Chopped peanuts are a great addition!
My favorite Japanese restaurant has this amazing spicy noodle bowl. I order it max spicy level and learned that they just use different levels of siracha. I figured I could make it myself and spend way less than $17 per bowl. This recipe did not disappoint! I added leftover chicken breast and it was a delicious easy lunch. I will definitely add veggies next time and have for dinner when I have more time to prep.
Absolutely fantastic, one of my favourite dishes to make. You can add chicken breast for protein, it doesn’t change the flavour.
Unbelievably good for how easy this is. We usually add the green onions to the butter and saute that for a minute before adding the eggs, and sometimes add baby bok choy or other veggies to the mix. You can also buy refrigerated restaurant-style chow mein noodles in a lot of supermarkets, which is far better than instant ramen or dry noodles.
I’ve made these many times, absolutely delicious. I always triple the sauce with equal amounts of soy, brown sugar & sriracha sauce.(3 tbls each) I get enough heat from the crushed red pepper. I also use egg noodles, just what we like. Great meal, add extra egg too. I get some good quality crab ragoon & what a great quick meal!
You are a great writer. Do you have any more websites?
Delicious thank you!
This was absolutely delicious and perfect. It was better than take out. I’m hoping for a Budget Bytes recipe for cabbage Pad Thai or chicken.
My go to recipe when I need something sweet and spicy. It is very easy and quick to make.
For such a simple, quick, budget friendly easy noodle dish I just loved it! I jacked it up just a bit by adding some leftover rotiss chicken & a rib of diced bok choy. I kept the sauce as posted but I doubled it, liking my noodles on the wet side. I used 4 ounces of Lo Mein noodles that I happened to have….perfect amount for me. I will admit…I ate the whole thing! It was that good…seriously good with the right amount of heat & sweet. Thank you for posting this again for those newer to the site like me. Fantastic noodles & I’ve consumed a lot in my time. I’ll definitely be making this again…..after your Dragon Noodles!
thanks for making this spicy recipe, I love this dish.
How long ago did she put this recipe out for the first time? That’s how long I’ve been making it. I make this at least once a week when I don’t feel like cooking, or when I’m low on food in the house. I even sent a gift box to my brother in law when he got his first apartment, containing all the ingredients and the recipe to make this. It may not be packed with nutrients, but it’s too easy and too yummy!
2012! Thank you for hanging out for over a decade! :)
Could you add peanut butter?
That would be delicious! You might want to add a little more liquid because the peanut butter will thicken the sauce quite a bit. Check out this recipe to compare! https://www.budgetbytes.com/peanut-noodles-with-chicken/
This is AMAZING and so easy to make! I used sweet potato noodles and Worcestershire sauce to make it gluten free and soy free (I have food allergies).
How essential are the eggs? Can i just leave out to make a vegan version? Would it be better to substitute something? Thanks!
You can omit or replace with tofu.
I can’t buy sriracha right now. Tabasco makes one, but it’s not the same thing at all. Too vinegary. Think gochujang (CJ Haechandle) would be a good substitute? It would bring the heat, but add funk.
Great sub!
Apparently there is a Sriracha shortage. Is there a hot sauce that will work well in its place?
I believe it’s just the Huy Fong brand of sriracha that is experiencing a shortage because issues with their grower. There are many other brands now that make sriracha and they source their peppers from other growers, so hopefully you can find one made from a different brand. Substituting in a different sauce would require reformulating it because the balance of heat, acidity, garlic, and sugar will likely change.
You might try asian/ethnic grocery shops if you can. I have found a continuing supply of Huy Fong there. Thinking maybe they kept more in stock to meet demands.
This has been my signature dish for nearly 9 or 10 years now, made with little variation from the original recipe (I usually adjust the sriracha amounts to cater spice to current mood, and it’s also really good with chicken, pork, or shrimp).
For those debating whether the fresh ingredients are reaaaally needed or not, I find the cilantro and green onion to be greatly beneficial but ultimately optional, my wife considers both required.
Absolutely delicious.
My family and I LOVE this recipe! We usually add some pan fried Turkey sausage and toss it in with the noodles. Since my kids are not huge on a lot of spice, we decrease the sriracha to 1 tsp or 1/2 tbsp or so. It still tastes great and the whole family enjoys it this way.
These noodles have been on my “to make” list forever. Today I had some pineapple teriyaki chicken meatballs to use up and I thought this would pair well with them and some broccoli. It was perfect! I used honey instead of brown sugar because it’s what I had. Sorry it took me so long but this will be a staple – and so easy that I may even know the recipe by heart now!
I love this recipe! So quick, easy and satisfying! Tonight I added a squeeze of lime on top to finish.
Sometimes I add a tablespoon of peanut butter to the sauce, which is great too.
I only use 1 tablespoon of Siracha, which is spicy enough for me.
Beth does it again with another amazing recipe! I love how all of her recipes don’t sacrifice taste for those of us trying to stay within a budget. I didn’t have sriracha, and used sesame oil instead, but the recipe was still just as good!
This is absolutely delicious and I’m addicted to it. It wasn’t very spicy to my liking, it was more sweet(I have a really high spice tolerance) so I added double the sriracha when I made it for the third time. Perfect balance of spicy and sweet to me. Absolutely delicious.
These were so good, with just the right amount of heat! The Pork Peanut Dragon noodles have been a staple in our house for a while and these have always been on my radar. I finally made them with a few tweaks – used German spaetzel noodles, about 8oz, doubled the egg, added a bag of frozen stir fry veggies and multiplied the sauce by three. Thank you for all of the great recipes!
I’ve been a fan since the original ‘Dragon Noodles’ days. My absolute favorite from this site! I didn’t have lo me noodles so used a 3oz. pack of Top Ramen w/o the flavor packet. Worked out just fine….it’s really all about the spicy sauce, anyway. Thank you, Beth.
A favorite over the years, since it was called Dragon Noodles. We tweak it here and there with additions, but totally follow your base. It is soooooo good. Thank you!
Love this recipe! it’s so good. I made a few changes cause I didn’t want eggs, green onions, and cilantro. I still sauteed them in a frying pan.
Oh my goodness this was so good! I had no idea that something so simple could turn out so delicious. My husband and I both loved this recipe. Definitely satisfied that spicy noodle craving! Can’t wait to make it again.
My favorite meal in the world. So good. Thanks for this recipe.
Isn’t this the original dragon noodles? It’s been my
Go to staple for 5 years!! My absolute favorite recipe of all time ❤️
We are really on the same wavelength today. I made something very similar for dinner tonight using what I could find in the fridge.
I have been making these noodles for years and love them so much! I ALWAYS triple the sauce though. I find after this sits in the fridge overnight it becomes pretty dry and the noodles have soaked up whatever residual sauce there was. For some reason I can NEVER find lo-mein. Not once actually have I ever made this with the noodles it calls for, I typically use linguine which works great. That could be why it soaks up the sauce so much 🤔 Anyways, these are a staple meal for us!
This was fantastic. ultra fast too. My kids loved it. I think next time I’ll saute some sliced mushrooms and carrots then toss in the eggs. I think this would be great, too, with a small can of chicken to make it the ultimate pantry meal.
I made these with gochujang in place of the Sriracha. They were soooo spicy, but I couldn’t stop eating. Added tofu and a bunch of veg. It came together so quickly. I will definitely be making it again soon.
You forgot the Peanut butter to feed 3 people 2 Table spoon should work half a cup for 5 people
These came out sooo good! I used gochjang instead of Sriracha because that is what i had on hand. Added tofu and veggies. Will definitely be making again and again.
Made this twice and used Udon noodles b/c I didn’t have and couldn’t find lo mein…it was delicious and fast and simple. You can substitute diced chicken, but it’ll take longer because it needs to be cooked through etc..thanks for another
great recipe..simple, fast and buget friendly.
I love this recipe! I use whatever noodles I have…spaghetti, ramen, egg noodles, etc
Sometimes I add peanut butter to the sauce, I also vary the amount of Siracha for less heat.
I don’t eat noodles, but used shredded cabbage, instead. This was awesome! The perfect amount of flavor without a ton of ingredients, time, or money. Thanks for sharing!
Did you boil the cabbage first or just add as-is? I’m interested in this if you wouldn’t mind explaining your process a bit.
I have tweaked this to use coleslaw mix (pre-shredded cabbage and carrots) instead of noodles.
I melt the butter with red pepper. Add coleslaw mix and cook for a few minutes until it starts to wilt a bit. I mix the sauce on the side while the cabbage cooks. Once the coleslaw is cooked enough, I add the sauce to the coleslaw mix and incorporate. I move the coleslaw to the side in the pan and cook the egg right in the middle of my pan and then mix it all together once the egg is mostly cooked. Top with green onion and cilantro.
Made this tonight and it was so yummy! I did add a little more soy sauce, like a tablespoon or so, I think it rounds out the spiciness a bit more!
When did you DOUBLE the sriracha in this?! Beth. What is your heat tolerance.
😂 I swear, this brand of sriracha has gotten less spicy over time. I did some digging and it is confirmed that at some point years ago they switched their supplier for chile peppers and I think that’s what did it. I’m sure my tolerance has increased a bit over time, too, but I definitely think the sauce itself got less spicy. 😅
We LOVE this dish and it’s apart of our rotation. I’ve made it many ways but our favorite is with some frozen stir fry veggies and with marinated boneless skinless chicken thighs. I have made it with crispy chick peas, tofu, shrimp and extra eggs/soft boiled eggs and it is always excellent. I definitely double and usually triple the sauce and I don’t use the crushed peppers. I love to add fresh ginger too!
When it says soy sauce in a recipe, does it mean light or dark?
The basic soy sauce that is found in most U.S. grocery stores is, unfortunately, not labeled light or dark, but according to this article it is dark soy sauce.
I modified this recipe slightly by adding cooked marinated chicken breasts to the mix. The marinade was a riff off the sauce, with the addition of minced garlic, because I’m shamelessly fond of it. (I let it sit in the marinade for at least an hour, upwards of 4.) Cooked off the chicken, then added it back to the noodles when they were nearly ready. It’s AMAZING. I won’t lie. I made it twice in one week, ate the leftovers in between, and still bring it out when I’m in the mood for something spicy, Thank you for the recipe!
This recipe is so delicious and flexible!! Definitely adding to our weekly rotation.
I make this all the time! I’ve found linguini works really well for the noodles, as it’s quite chewy, reminding me a bit of northern Chinese wheat noodles. I usually add some veggies — zucchini works especially well — and Beth’s speculation is correct that you need more sauce. I cook the veggies in butter and a bit of the sauce, take them off and put them in the eating/serving bowl, add more butter, and then follow the instructions from there. Usually for one person I use one egg, some veggies, and the full 2-person compliment of sauce (1T each item). If you’re curious about the cilantro aspect, I’m a big cilantro fan, but rarely have any around. This recipe is just as good without it. Finally, I don’t find this recipe very spicy, so if you’re a bit of a spice wimp you probably don’t have to reduce the Sriracha as much as you think.
In what world is a dash of red pepper flakes and a squirt of sriracha considered “Burn a hole through your stomach” spicy?
2012 when this was originally published. Hot sauce and heat popularity have increased tenfold in the last decade. I don’t know if you remember the start of the Sriracha fad but people thought it was spicy-spicy.
If she did not say this, people would comment complaining that it was too spicy. Apparently you cant win :)
Been making this for years. I prefer it with the garlic chili sauce (made by huy fong, same brand as sriracha). Sometimes I do half sriracha, half garlic chili. Delicious all around. I most often have ramen or egg noodles on hand, and both work really well with this, though the width of the egg noodles catches the sauce better. Made it dozens of times without having cilantro or green onions on hand, and it’s still delicious, so don’t sweat it. I double the sauce.
One of my favorite meals I make this all the time. I like adding shrimp and cooking eggs in butter and chili oil to give it an extra kick. My go to recipe when I’m craving some spicy noodles!
Very easy and quite tasty! Was making for a vegetarian and meat eaters, so I cut up chicken breast and marinated in garlic oil, Sriracha, rice vinegar, soy sauce and toasted sesame seed oil which I cooked in a separate pan. Meant to add fried lo mein noodles on top but forgot, but will definitely be making this again.
Oh i also through in a bunch of steamed broccoli which worked really well.
Beth nails it out of park with this one. This is an old standby- I’m actually moving this week and was able to still make this (without the red pepper flakes bc I moved all my spices)—- I used honey- melted it with the soy sauce to full dissolve and it was as good as it is with brown sugar.
I always do 2 eggs.
Such an easy, filling, delicious meal.
Very good! I def. went only 60% of the way with the sriracha and that was good for me. It was still plenty spicy.
Good on its own or as a base recipe for something else. So easy to toss leftover chicken in, and I love everyone’s suggestions of adding peanut butter inside for a peanut sauce. I’ll have to give that a try sometime! Delicious, quick, and inexpensive to make. I’ve been making this recipe for years. If you don’t like spicy food so much, I’d recommend cutting back on the siracha to maybe a teaspoon or 1/2 Tbsp cause this has some kick to it.
Will this recipe still taste good without the sugar?
Personally, I don’t think it will be as good. The sugar balances the flavors.
This has become a go to for a quick meal. Add veggies, or meat (shrimp, scallops, chicken) if you have it for a slightly different twist. Want something Pad Thai like? Mix a teaspoon of peanut butter into the sauce and hit it with a bit of lime when serving. This is a fantastic base recipe that can be used in so many ways!
I started making these this month. I can’t stop making these. I told my friend to make these. Now she can’t stop making these. Dragon noodles are life.
I like to pop in some mixed veg to the noodles, and I use Frank’s Slammin’ Sriacha (sp?) sauce instead of Rooster Death Sauce–may not be as authentic but keeps it flavorful-yet-digestible. Thanks for this awesome recipe.
(Oh and I meant to add that this recipe is SO USEFUL for using up cilantro!)
Yummy and easy!
I love this sauce, use it on myriad things. Just made a big bottle of it, have a question: Does it need to be refrigerated? Thank you.
I would, just to be safe. :)
I’ve been riffing on this recipe for almost 7 years now and it’s still my go to “need something delicious in 15-20 min” recipe. I often make it with spaghetti noodles since that’s what’s always in my pantry and when the eggs are almost done cooking I add in about a tablespoon of peanut butter and melt it to turn it into a bit of a peanut sauce. Sometimes I throw in chicken or tofu if I need to use stuff up. I made this recipe in my undergrad days, when I lived in Africa, and now when I’m in grad school – it’s a recipe I can always count on since the ingredients are cheap and almost always in my house (except the cilantro–which is essential). Probably one of my most frequently made meals ever… it’s that good.
I LOVE this! Spicy, sweet, with endless possibilities. I didn’t use egg – instead, added a bit of leftover chicken breast. Doubled the sauce because – yum! I garnished with green onion, added a squeeze of lime and a handful of peanuts. Best lunch on this gray, cold, winters Wisconsin day.
My 13 year-old daughter made this and she says that it was quick, easy, and yummy. I think that this dish was so, so, so good! The flavors were amazing and the sauce was so yummy! Thank you so much! This recipe is one of our favorites!
Speaking strictly of nutritional content, this recipe is a sodium bomb. For those, like me, who have to limit sodium, make the following changes: use rice noodles for zero sodium. Instead of soy sauce, make the sauce this way: rice vinegar, sugar, water, and chili garlic sauce to taste. (San Francisco dim sum house dipping sauce) Use a spritz of lime from a lime section for more flavor. Instead of mixing the sauce into the egg, pour it over the finished dish. More flavor.
,
Tripled ingredients, needed to double sauce elements to evenly coat.
I used two 3 ounce packs of ramen (discarding the flavor packets) and increased the sauce by 50 percent. This was so good and will definitely be something I crave. When I’ve a bit more time to think about it, I’ll add tofu or steamed broccoli or some other sort of greens, but it is truly excellent as written.
Tasty! I made a chicken breast with broccoli and carrot stir-fry with brown rice and used the sauce. I left out the egg, but did butter with some flour (for thickening) and added the sauce to this on the the stove. I tossed in the cooked chicken and veggies. It was AMAZING. I left out the cilantro and green onions because I had none on hand, but will add next time. I could totally see adding crushed peanuts for texture. A great meal and easy. Thanks!
So good. This may be my favorite recipe from this site so far. Fast and super easy to make. I didn’t make any changes and it was perfect. This is definitely going in my bi weekly rotation.
Excellent recipe! My 16 year-old made this without supervision and it tasted so good. We only had to triple the ingredients because it makes just a small portion.
I had extra cilantro, so I decided to try this and I’m so glad I did! It’s a fantastic and easy meal. Two substitutions I made: maple syrup instead of brown sugar and chili garlic sauce instead of plain sriracha. I’ll definitely make this again!
I love love love this recipe!
Beth, One question: I have made this recipe about 5 times, how do I keep my Lo Mein Noodles from clumping together? I use the Lo Mein ones you show in this recipe and they are delicious.
Hmm, I haven’t had that problem, but in general making sure that you are using plenty of water so the noodles have room to move around as they boil helps. And try stirring a few times while they boil. That should help loosen them up!
I would make sure they are not over done. Once cooked run them under cold water and while they are in the colander drizzle some oil over them and mix well. This will separate the noodles. Hope this helps.
This recipe is amazing! I actually quadruple it to feed my family of 4 and we never have enough. It’s easy, quick, and so tasty. It’s a fav!
I love this recipe and have made it hundreds of times in the past few years! I am often too lazy to track down the noodles and instead use angel hair pasta most of the time.
I also double or triple the sauce because I’m a saucy lady.
The best and most wonderful and life changing way to serve these noodles is on a big bowl of fresh curly kale that has had some avocado squished into it to make a sort of dressing.
To. Die. For.
Makes it more expensive but I always feel good about eating 2-4 cups of kale, lol.
I agree on making extra sauce. It is so good and my fam likes more sauce, so I double the sauce for this. Such an easy sauce too! 1:1:1 ratios.
This was so good. I was looking for something quick but satisfying after feeling under the weather for a few days and not really eating. This checked both of those boxes. I actually ended up making it twice, the second time I made a little more sauce mix and threw in some seitan, also added some garlic and ground ginger.
I didn’t use the egg, crushed pepper, or cilantro and still found this very delicious. I think it’s probably very easy to modify.
These are amazing! I doubled the recipe; added a tbs of chili garlic paste, but did not double the crushed red pepper. Perfect amound of heat, tingly but not overwhelming. My fam has cilantro haters, so I used parsley and felt it was a good swap. The dish would lack if you left out either. I took the advice of another commenter and added some peanut butter plus chopped peanuts to my serving–DIVINE!! It really elevated the already excellent flavor. A new fave!
Oh my this is so good! I have made this at least 10x since being in lockdown. I drop out the egg and add whatever veggies or protein in fridge need used. I had it today with some baby spinach and left over skirt steak. I also added some fresh mango on the side. Yum!!!!
How about shiritake noodles?
I’m sure that would be delicious!
this was absolutely amazing! I ended up using spaghetti noodles instead, and half as much sriracha and crushed pepper. but delicious none the less!
SO GOOD. I couldn’t find rice noodles at the store with the whole grocery shortage, but I was able to use fettuccine. I love that this is made with super basic ingredients that I have around my house on a normal basis. Since Covid-19 has made me anxious about buying loose produce, I used semi-dried, refrigerated cilantro in a cup. It’s good, but I know using the fresh on the stalk stuff will be better. Thanks again :)
This is one of my favorite recipes of all time! I like to double the sauce!
I am slow to the party, but I made this for the first time last night. I love this basic and adaptable recipe. I made mine vegan by subbing vegan butter (could leave it out but it does add richness) and leaving out the egg. I think I tripled the sauce recipe, LOL. I didn’t have any brown sugar in the house so I subbed some agave nectar and maple syrup. This is a great recipe for using up odds and ends. I finished off an open package of udon noodles and added some stir-fried onion, red bell pepper, frozen broccoli, edamame, and sriracha tofu. I topped with the cilantro, green onions, and then added a drizzle of sesame oil and unsalted roasted peanuts. So dang good. With the added veggies, I had plenty for leftovers for lunch today. I can’t wait to dig in at my desk!
Making this for the 397th time tonight! It is our absolute favorite! A constant go-to. The only thing I do different is double the sauce but not necessarily the Sriracha. And add chicken. Soooooooo good! THANK YOU!!!
How would you adapt this for someone who does not love a lot of spice but still be sure you have enough sauce?
You could certainly omit the sriracha to start and see what you think. You’ll still have plenty of sauce.
Does this hold up well in the freezer?
I’m not sure this will freeze too well, though, because it just doesn’t have enough moisture in it. I feel like it would dry out rather quickly in the freezer. It’s worth a shot, though!
I added boiled peanuts and it sent the flavor sky high!!
Oh that sounds like a delicious addition!
Put off making this for a long time because the butter/soy combination seemed odd to me. However my son brought his new girlfriend over for dinner and I didn’t know she was a vegetarian till the last minute. Thought of this as I had all the ingredients and it was super quick. Everyone loved it and it has been requested several times since. Way better than lukewarm, overly salty takeout!! Thanks for one if the best recipes I’ve found in a long time. You have a new fan of your blog.
Way to think quickly on your feet Jan! Happy to hear you found something for everyone. We’re glad you found us!
I used to make this in undergrad out of financial necessity, but I continue to make it out of love for this meal 🙂 I like that it’s so customizable. Thanks for great recipes!
I love this! Glad to hear it’s still a favorite.
Made this for the millionth time last night. Absolutely my favorite pregnant craving. I cooked a little shrimp before adding the egg to the butter/pepper mixture. It really doesn’t get any better than this.
Congratulations Rachel! Love adding the shrimp too.
Gave it fie stars because I love all your recipes in general. Loved the flavors, for my taste would have liked more sauce, what could I add to make it more saucy and not loose the basic flavor. Am a huge fan and have given your book to all college grads in our family as a starter gift. Thank you, Beth!
Thank you Stella!
My sister would make these amazing egg noodles in my childhood, and it was only soysauce and a TON of butter. When I went to college I sometimes would make this simple butter+soy sauce recipe, and I remember a friend when he tried it was extremely impressed (by something so basic!). Obviously, butter+soysauce is not the best recipe on the planet, and I as I grew more experienced with soysauce would try to learn how to “upgrade it” to have more complex flavors without losing what made it so great. But my experiements never turned out very great, and only really downgraded the thing as a whole. Thank you for this recipe, as I think it is the “complete” version of something I’ve been searching for a long time. Its a very balanced dish that has that nostalgic flavor it it! Thanks
That’s great Steve! Thanks for sharing!
Loved it! So easy and delicious. Never going back to regular ramen.
Wahoo!!
Perfect no need to go shopping recipe, great in a pinch and customizable!
Thanks Aviva!
Ok, this kept coming up on my Pinterest and during a lazy day when I really didn’t want to cook, I decided to come back to it to make it for a quick lunch. I stuck to the basics, but I love that it’s such a versatile recipe because you can add any protein and veggies you want. Will definitely make this again! Used spaghetti because it was all I have and while I would prefer this with an Asian noodle, it was still amazing.
Holy crap I could eat like 12 bowls of this stuff. It’s so good.
While 12 bowls isn’t recommended, I think I could too! :)
This recipe is a unicorn! Everyone in the family loves it, and it’s infinitely adaptable to whatever protein we have on hand. It’s easy enough to know by heart and one of those recipes that takes to bulking up with extra veggies perfectly.
It’s often requested in our house and I’m always happy to have it on the menu. I love it so much!!
Happy to hear it DeeDee!
This recipe has definitely been added to the standard weekly rotation that drives my college-student life. I’m small and weak so I leave out the sriracha entirely and up the soy sauce and brown sugar sauce to compensate and its so hecking good! It’s also fast and easy and makes the perfect amount for one serving!
Not weak! Just like things less spicy :P
We make this over and over and over and… thank you!!!
We add chicken breast and double the sauce cuz we use more noodles (linguine). And then….we eat it all!!!!
Can’t go wrong with more sauce and added protein! Thanks for sharing Cindy!
I think I added to much sriracha because my husband and I had a good sinus clearing. But my goodness it was fantastic! I decided to add 1lb of chicken just to give it some additional proteins and it turned out perfect. I removed the chicken before cooking the eggs (tripled the recipe for leftovers!) and then right after the eggs where done added everything together. Absolutely amazing dish! Also in a crazy attempt to tone down the spicyness I added some sour cream and it made the dish into a creamy version. I might try that on purpose next time (btw didn’t do any for the spicy LOL) Thanks for this recipe!!!
Do you have to use the egg? Could you use chicken instead?
You can definitely do some chicken instead. :) I’ve also done shrimp and ground pork.
Love this recipe, I have been using it for maybe 5 years. My husband does not like eggs, so I marinate some chicken and use that for the protien, so yummy. Thanks!
I made this tonight and it was so good! I was making this for my husband and almost 2 year old so I cut the sriracha down to 1 T and only used a dash of crushed red pepper. My daughter ate this with veggies on the side, but she really liked the eggs in it. Next time I will reduce the sriracha a bit more.
We love this recipe. It has been a “go to” for 6 years. It is still one of the best recipes on the internet. Thanks!
This sounds strange, but adding 1-2 tbsp of peanut butter to the sauce really elevates it to another level. You should absolutely try it.
We love this at our house, thank you!!
About to make this for the second night in a row. I was super skeptical about this recipe but I was SO WRONG. This is delicious stuff. The only things I did differently was use less crushed red pepper – just cause I’m a wimp when it comes to spicy – and added one extra egg. This will be a regular at my house!
Absolutely. Delicious.
Stellar.
Probably the singular best time to taste ratio for a recipe I have ever experienced.
Very, very well done Beth, this recipe deserves it’s reputation.
2nd time making it within 1 month. This time, I sauteed crushed pepper, along with skinny juliennes of red pepper, carrot and scallion whites. Cooked angel hair for 2 minutes, adding a full pack of rinsed bean sprouts for the final 30 seconds. Transferred pasta/sprouts to saute pan, combining well. Topped with green part from scallions, fresh parsley and broken up soft boiled egg.
Next time: omit the crushed red pepper and try oil rather than butter
I would just like to thank you oh so very much for creating this recipe. This recipe has become one of my all time favorites. It is my go-to when I’m having personal dinner, when I want to impress friends for dinner, or even cold for breakfast! It is so simple, so fast and so perfect. So, thank you!!!
I made these and topped it with your recipe for okonomiyaki and a poached egg. So good!
This recipe sounds really good, but I’m wondering if the noodles couldn’t be stirred into the egg while it’s still moist?
Sure! :)
Can I use chow mein noodles instead?
Yes :)
Soy sauce and Worcestershire sauce bottles look very similar. 10/10 would not recommend accidentally using Worcestershire sauce.
One of my top ten favorite budget bytes recipes, perfect for a day of binge watching Game of Thrones!!
Mine turned out perfect and it was so simple! Delicious
Can’t believe I waited so long to make this recipe. It’s so good.
I made this last night but I used garlic chili sauce in place of sriracha and veggie pot stickers instead of noodles and cannot wait to make it again.
This is the first recipe from this site that I haven’t LOVED but it’s my personal taste and not the recipe. If you want easy, it’s perfect. I like Asian noodles with more complicated flavors and not buttery or sweet. I added fish sauce after the first bite. If I had fried garlic, I would have added that as well.
I’m in college and always looking for something easy to make that doesn’t require a lot of ingredients! This was delicious! Love the spicy kick!
So impressed with this recipe! Tripled the recipe but left the sriacha at 1 T. (My kids can’t handle the full blown heat level) and made steamed broccoli and your sticky ginger soy chicken ( a family favorite). It was amazing!! All my kids gobbled it up!!
I did the same with the Sriracha–For the first time at dinner in a long time, no talking. Everyone was face down in the bowl! This is so delicious– I’m sure it will be made many many times in our house. Thanks!!!
THIS IS SO GOOD! I also can’t believe how quickly it all comes together. Perfect for nights when you don’t have much time (or when you are in graduate school like me and don’t get home until 9pm and you’re starving). I also made mine a little thai-inspired: I added thinly sliced red bell pepper and shredded carrots to the noodles and sauce in step 3. Instead of green onions, I added chopped peanuts. DELISH. I think if I find that it’s not saucy enough tomorrow, I’ll whip up a batch of Beth’s spicy peanut sauce from the Hoisin Pork recipe and add it in :)
These are KILLER! I doubled the recipe, took Carolyn’s suggestions, and made some tweaks of my own — it’s like the noodle version of stone soup! — so my creation was 1T brown sugar, 1T natural PB, 2T soy, 2T sriracha, 1T sesame oil, and the juice of half a lime. Used flat Korean wheat noodles (what I had on hand), dumped in some baby spinach and a grated carrot, and upped the cilantro and scallions. Oh, and 2 eggs. This is a fantastic “clean out the crisper” type of recipe! The PB gives the sauce a really lovely depth, but doesn’t overwhelm the other ingredients or taste like a traditional peanut noodle recipe.
Now if you’ll excuse me, I have to go eat another bowl!
We eat our variation of this recipe at least once a week. A little less “rooster sauce”, and add shrimp sauteed in garlic. Use whichever rice noodles are cheaper on that week’s grocery run.
THANK YOU Beth for this recipe!
Just thought I’d pop in with my little adaptation, since I love reading what other people do to change up a recipe. I made the recipe as written first, delish! But I prefer a thai-ish flavor profile, so next time I reduced the sugar to 2 tsp, added a tsp of natural peanut butter, and a drizzle of sesame oil. So. freaking. good. Thanks for creating such an awesome base recipe that is so endlessly adaptable!
Your tweak made this recipie so absolutely yummy! Thanks!!
This sauce is three ingredient magic. How can something so simple be so good? I love that it’s easy to make with pantry staples (if Sriracha is one of your pantry staples — it is here!) It’s also great with sautéed shrimp added.
I’ve made this before, and loved it. and now i want to add Shrimp to it. Would you suggest using the same method in your Lime Shrimp Dragon Noodles, and instead of Ramen, use Lo Mein? I’m guessing i would have to skip out on the eggs in this case and sub eggs for shrimp
You can include or exclude the eggs, whichever you prefer. :) Yes, use the same method as in the Lime Shrimp Dragon Noodles, and you can use either the lo mein noodles or ramen, whichever you prefer. It’s very flexible!
Thanks so much! Making this for dinner tonight!
Would you be willing to post a vegan version of this recipe? Can’t wait!!
I’ve definitely been thinking about it! :)
Oh my gosh this is exactly what I needed and wanted!!! Thank you SO much!!! My family has been eating the same soup for a week straight that my stepmother made and I just wanted something else…plus we don’t have food to make many meals so I needed something simple. this is perfect spicy, perfect taste, and perfect amount for one person. Thank you so much!!!
This is my go-to dish for leftover plain pasta, noodles, and rice. I make it with white sugar instead of brown, double the number of eggs (yum) and sometimes sautee it with veggies to make it more of a stir fry. Either way…so quick and delicious.
This is one of our favorite recipes!
This is the first recipe of views from the site and I got to say I’m pretty Blown Away. Instructions were clear and the dish was easy to prepare. I made a huge batch and at the end of the day it was totally devoured.
The sauce is amazing spicy, sweet, and savory it goes perfectly with the lo mein noodles. I really can’t recommend this enough it is easy, cheap, and delicious.
This is my first budget bytes fail and I’m so bummed!! I used rice noodles because I couldn’t find lo mein noodles. I’ve never really used rice noodles. I apparently didn’t let them soak long enough so when I threw them in the pan they we’re still kinda hard when I went to do a taste test. So after several minutes of adding water and stirring they finally got to a consistency that I was good with. This obviously is not the recipes fault so I will definitely be trying it again and then reviewing it. The only change I know I will make from the recipe is the use of so much butter. Maybe it was because I used rice noodles but I thought the butter didn’t go well with an Asian type dish. I’ll try oil of some sort I think? Any tips on using rice noodles? Now I know better and I’m going to let them get softer!! Budget bytes is seriously the bessssstttt!! Even though I messed up the recipe this time hey it was cheap at least!
Sorry to reply a million years later but she has an old recipe that uses rice noodles that’d be better I think than trying to substitute for this recipe: https://www.budgetbytes.com/2010/09/singapore-noodles/
Man, I’m not sure what I did wrong, but this was almost vile to me. I followed the directions exactly, but it just turned out like… Noodles mixed with ketchup and butter. Kind of bummed because of all the rave comments. I might just have a higher spice tolerance? Might attempt it again and add 2-3x the spice.
I love that you gave it 2 stars because YOU didn’t add enough spice for your taste to it. Priceless lol
So delicious! I used half the srihacha in the chili paste form. I hmmmm have made this 4 times in the past few weeks. We love love love it! Thanks.
An easy lunch and common ingredients. Very flavourful. I like the amount of heat the fresh cilantro and the sweet, savoury, salty combination. I’ve shared this with my college aged niece since I want her to start making a few quick meals to curb the need to eat out. Budget Bytes wins again!!!
If you’re looking to bring up the heat to a new level try getting chilli sauce with ginger and garlic in it. Sriracha is actually quite tame.
I love this recipe and have been eating it for years. Today I subbed out the sriracha with Korean gochujang sauce. OMG! The gochujang gives it such a different flavor profile. I will never go back to sriracha for this dish. I also added some shredded cucumber to add some coolness. Thank you for this recipe!
Spicy is an extreme exaggeration. Burn a hole in your stomach? Seriously? You need to delete that whole paragraph. That’s embarrassing. I bet you’d cry eating Franks.
LOL, no, I live in New Orleans. Franks is not a problem for me.
Jeez, chill out. There’s no need to be obnoxious. It’s just a recipe–if it’s not spicy enough for you, find another one.
Easy and yummy! Flavors sounded weird to me but it works!
This is amazing! It was fast and easy and it’s delicious. Yum yum!
Whoa! These noodles are bomb!
This is one of my favorite lunches! Actually, it’s a tie between this and your Garlic Noodles. I usually get sick of food pretty easily, so my husband is baffled that I eat Dragon Noodles and Garlic Noodles as often as I do!
This is an excellent recipe, thanks! I’m big on veggies so I added shredded cabbage and julienned red bell pepper and zucchini. This is a keeper
Just tried this recipie last night and loved it! If you’re not a fan of spicy things, it’s easy to tone down by adding less sriracha. I added a few more eggs- it’s really helpful for the additional protein, plus it tastes great.
Taste like pad sew.very good but not enough liquidfir my liking.
Wow. I tried this for the first time and it was great. Just the right amount of spice. Thanks
I made this tonight and it was a hit for my husband and me. Wonderful recipe. I had to have ice cream after to cool down my mouth but it actually still burned a little after the ice cream too. I’ll cut the siracha down a bit in future, but this dish is definitely going into our monthly dinner schedule.
Just made this! I used leftover rice instead of noodles and used half the amount of sriracha.
Super delicious! I love checking this website for recipes even cooking dummies like me can use!
I have probably already reviewed this recipe it is that good but in case I haven’t I thought I had better! We had this again tonight, this time using dried parpadelle pasta (needs more cooking time than proper noodles but it was all we had in the pantry and still yum. I had a red chili and half a bunch of asparagus to use up so they went in too. I cook my egg a bit differently (in the butter as an omelet type of deal, then removed and sliced up and I add it back in at the end) I’m a bit ocd about how eggs are cooked so this way avoids the over or under cooked egg scenario that I’m perennially petrified of. I always add some kind of vege to this as well. I have also used the butter + sauce as a fast stir fry sauce for chicken and veges over rice and that’s yum too. It’s hard to find meals we all enjoy but even my fussy 16yr old LOVES this
This is the recipe that introduced me to your trove of wonderful ideas. I hunted down a copy of the Budget Bytes cookbook, and cook from it often. But I return to Dragon Noodles whenever I need a lunch that gives a little savor, a little heat, and a little comfort, too.
Thank you!
I bet some thinly sliced jalapeños would give you some nice addditinal heat!
I really need to thank you for this recipe! This month alone I have probably made this for my boyfriend and myself at least 4 times. It so simple and tasty! Plus it is easy to add in whatever veggies and protein you have on hand!
I also want to say I love your blog. I love that you have simply, inexpensive and most importantly HEALTHY recipes. I am trying to be better about our budget and get some debts paid off. With that being said I have noticed that when people start to make cuts on groceries they also make sacrifices on the quality of their food. It is nice to that you show people you don’t have to eat highly processed food 24/7 to save money!
Coming back to this favorite recipe after a long time! I subbed the egg for paneer today and it was wonderful. It impacts the price, of course but not by much if you purchase from an Indian grocery. Thanks for this recipe! Got me through my noodles obsession during pregnancy!
I forgot the egg, and added julienned green and red bell pepper. It was amazing. Perfect balance of spicy and sweet. Amazing and sooo easy
I can’t wait to make this, this week!
Has anyone made this dish with shrimp?
Should I steam/saute, then add after cooking the whole dish?
Thanks in advance!
Here is my Lime Shrimp Dragon Noodle recipe. :)
I love this! I don’t know what I did differently, but mine wasn’t very spicy at all, just a little kick. Which is good, cause I can’t handle the heat!
Discovered a tip recently for cooking noodles going around, where you start them in cold water in a frying pan and they cook faster. Tried it tonight with batch #2 of Dragon Noodles, and it worked great. And only one pan to clean up! When the noodles were mostly done, I transferred them to my plate and started cooking the egg. Then I put the noodles back together in the pan with a handful of spinach. Worked great and is now my go-to midnight snack meal!
Oh, I realize what I did – I left out red pepper flakes. Oh well, more delicious for me!
This is absolutely delicious!! Used ramen instead of lo mein noodles and I practically licked the bowl. Will definitely be making this again and again and again!!
This is now a go-to sauce for me! I usually double or triple the sauce ingredients and add a little water or broth for a big batch of stir fry. I also make the noodles with some chicken and a squeeze of lime and crushed peanuts on top, and it satisfies my frequent Pad Thai cravings in a pinch.
Omg this was SO GOOD. I hardly ever make Asian food because it always turns out funky for me, unappetizing. Made this for me and the bf and it’s amazing. Ate way too much of it and still wanted more. Added veg+shrimp too. THANK YOU FOR THIS GENIUS
@Claire Your welcome.
This dragon sauce is amazing! I used this as a marinade for grilling tofu and it is STUPENDOUS! Thanks!!
I just want to say thank you for this recipe!! I’ve made it countless times for my family, and it’s always a success (plus we always have most of the ingredients on hand!). Great job!
Beth, I just want to say that I have made these probably HUNDREDS of times since 2012! I use the sauce in everything — frozen Costco yakisoba noodles, cup o noodles, leftover chow mein — so good! Even my husband loves Dragon Noodles, and he’s the kind of guy who would be happy eating taco bell tacos for the rest of his life
How have I not made this until now? SO delicious! Thank you! Perfect amount of spice and super easy to make.
Okay, these noodles are awesome. I just made this with some rice stick noodles that have been haunting the back of my cupboard to keep myself from ordering takeout. Aaaaaand now I’m probably gonna make this every night this week. I highly recommend adding a little bit of peanut butter, and a dash of fish sauce. Also threw in some spinach with the egg, so…healthy? But seriously, this was super easy and quick, and used mostly pantry ingredients. If I make this again when I come home drunk from the bar tonight, I think you all will know why.
Yep. These are good. Made 4 servings for the hubby and I….we ate all of it for dinner. No leftovers :(
I love you so much – I mean what you do. I have a separate Pinterest Board just for Budget Bytes. Thank you Thank you!
Awww, thank you!!
Oh, and by the way, I use Trader Joe’s sriracha. Tons of flavor, but probably half the heat. That way, all the family can eat it, and boy, do they ever!
Great tip about Trader Joe’s sriracha. I love the stuff but my 5 and 7 year old…not so much. I’m going toTJ’s today to buy their version. Thanks!
Mmmmm num num num num num mmmmmmmmmmm!
This was amazing! (as always). I used whole grain linguini (no lo mein on hand) and made it without egg. I made myself stir fry veggies on the side, then I realized I could have put the veggies inside with the noodles as a substitute for the egg! Oh well. I will do that next time and try using instant ramen for the noodles. :) Warning it’s spicy, but if you can like spicy it’s heaven on a plate.
This is the bomb. I too have used spaghetti, linguini, rice noddles, udon, soba… they all work. The best part is that it’s so fast, and uses only pantry staples. It’s a perfect “I need food right now what do I have” dish.
This recipe is one that made me a believer. I make everyone in my life dragon noodles. Tonight I had an idea to make some of the sauce and slap in on some pineapple before grilling it. The results were really awesome! I bet it would be get on peaches or mangos too, or even oven roasted! Thanks for the awesome recipe!
Ooooh, you’re so right about the fruit! I had a pizza once with sriracha marinated pineapple on it and it was amazing!
If you’re like me and travel frequently, you have plenty of ramen but no fresh eggs. If you skip the eggs, make sure you add butter to the sauce. I tried it with and without. “With” definitely elevates it!
Made this last night and it was a hit! I used an 8 oz package of lo mein so I duouble the egg, butter and red pepper flakes. I also added a head of bok choy for some crunch and extra veggies. I tripled the sauce and it was perfect
I added tofu and red peppers and skipped the eggs. I also quadrupled the sauce, seared two packages of tofu cut in cubes then let the tofu simmer in the sauce awhile before adding noodles and veggies. I also added ginger and garlic to the sauce. My kids ate this up, what a great base recipe as is, but also for mixing things up a bit!
Is there any substitution for the siracha? I don’t use it that often so I don’t really know the difference between siracha and ordinary Louisiana hot sauce…
Sriracha has a very different flavor than regular or Louisiana style hot sauce. It is a bit sweeter, thicker, has a little more garlic, and less vinegar. I don’t think I’d suggest using a different type of hot sauce for this. On the bright side, though, sriracha stays good for a very long time, so maybe if you buy a small bottle you’ll find yourself using it again for more dragon noodles or perhaps you’ll start using it in other dishes. :D
This was seriously tasty and a great alternative to take out! Easy too!!!
The key to the sauce is to make it 1:1:1, then up the sugar a little if you want to ease up on the heat. Up the Sriracha if you want that heat!
I’ve also taken to adding a lot more egg, peanuts, and ginger, and it’s even better, especially when you cook the peanuts in the sauce for a short time.
Amazing recipe!
This was simple, affordable and delicious. Thank you!
Beth, you are a genius!! How can something so simple be so mind blowingly delicious?! My family loves spicy and this has become my go to (and most requested) side dish for any Asian chicken, wings, ribs etc… I love your recipes and get excited whenever there is a new post in my box. Can’t wait for my next inspiration from you!
Could I substitute vermicelli for the noodles?
Oh Dragon Noodles, how do I love thee!
Double the recipe at least b/c you are gonna love this.
I actually triple the recipe now and the sauce b/c the leftovers are dynamite too.
Hello, I just made it. It was amazing. I had to quadruple the recipe to feed my family. Quick tip when making more: use only 6 tbsp of butter, and only 2 tsp o fthe red pepper flakes. ..and mind the schiracha sauce, it can get very spicy. It’s going on my cookbook!
This is really one of my faves from here, I make this all the time. Most of the time I make it with fishcakes that have a high density of fish in them, as I find the taste of fish generally gross, so i don’t get much fish in my diet. I also add veggies to this a lot, I always have bell peppers and green onions, so I use that, but I love just chunking whatever veggies I have to this. And it’s so quick to boot!
My husband and I make these delicious noodles about every two weeks. Usually double or even triple a batch to have leftovers. Love the flavor combo in this dish and don’t change a thing (I go easy on the Sriracha, though). I’m not even a big fan of Sriracha but we’ve almost used an entire large bottle of it just to make these noodles. Adds just the right amount of heat and flavor. I usually use linguine noodles as those seem to be cheapest at the store at about $1.
This is the first recipe I have tried and we all just absolutely LOVE it. I have made this at least 8 times now. Not only is it DELICIOUS, but it is somehow addicting. A bonus to this recipe is that it is quick and easy. I can make it in less than 10 minutes. Boiling the water takes longer than everything else. Once that is done, then the rest is practically made. A few minor adjustments, is we thought we’d try it with stir frying the green onions, which we like better when we have the thick vs the thin green onions. I added about 1/2 of the red pepper flakes so it’s not so hot. Also, grating in fresh garlic and ginger is really good. Instead of soy sauce, I use the Coconut Secrets brand Amino Acids. It can be purchased in regular or with garlic and ginger. Both really good. I have also tried different types of noodles and they’re all delicious. I have shared this with a couple friends already. One friend said she decided to try it first to see if her family would like it. She ended up eating it all to herself. Her husband came in the room and asked what she was eating, “Oh nothing.” Thank you Beth.
That is hilarious!
When I’m asked what my favorite food is, I usually say mac and cheese. But, I recently realized my actual favorite food is this recipe for dragon noodles. It’s become my quick meal instead of just eggs and toast and it is so satisfying and customizable. Now, I keep hand-cut wide chinese noodles as a pantry staple just for this recipe, but I’ve used soba and regular noodles too. I add different Asian greens. The sauce also makes a great, flavorful broth in a pinch.
I. Freaking. LOVE this recipe. It is such a go-to for me I don’t even know where to start. One of my favorite midday things in the world. I don’t generally keep brown sugar around my house, so I have used maple syrup, light agave, and honey. All good. For the noodles, I’ve used rice sticks, glass noodles, spaghetti, linguine, corkscrews, shells, casarecce, bowties, and campanelli. Maybe more. Not to experiment, but because I had them on hand from something else and was desperate for my dragon noodles. Rice noodles are best, but if you use egg noodles, use something with nooks and crannies to hang onto the sauce. I’ve used two eggs. No eggs. I’ve put leftover shredded chicken in it. Beef. Carrots. Broccoli. I quit the green onions and cilantro a long time ago because I never have them on hand. Double the sauce. Triple. Always yum yum yum. This recipe is so versitile and perfect I can’t even. In other words, thank you!!
Found you from a nod to your recipe on Hurry the Food Up…using a combo of your recipe and their adaption we had one heck of a dinner last night, I even snuck a bowl for breakfast ;) Thanks for the inspiration.
This is tried and true FABULOUS. I’ve made it at least 10 times now, changing up the noodles and veggies each time and it does not disappoint. My favorite variation uses Annie Chun’s ready-made udon noodles (found at Costco for a good deal), steamed broccoli florets, 2 eggs, seasoned savory tofu cubes, and some lime juice added to the sauce. Definitely use more sauce than it calls for and I go a bit lighter on the sriracha. I’ve even done this with rice and just had people make their own bowls, adding ingredients and sauce per their preference. The flavor is just excellent so as long as you have all the ingredients, add more of whatever seems lacking if it’s not flavorful enough. Once you get the hang of it, it really does only take about 15 min to prepare and is a great vehicle for whatever veggies and carbs you have on hand. Thanks Beth!
I made this with spaghetti noodles and it turned out delicious!
I’ve been wanting to try this recipe for a while now but pasta is a sometimes-only food for me. However, I recently got a spiralizer and tried this with zucchini and yellow squash noodles tonight! It worked super well (although the zoodles make the sauce a bit watery), and the heat is no joke! I used approximately 1 medium squash per serving, and did an extra egg per serving, as many comments suggested. YUM! Thanks for all the great recipes!
I was curious if you could use rice noodles (vermicelli) for this dish?
Probably, although I’m not quite sure how well it will grab onto the sauce. I doubt it will be BAD, though. ;)
I use rice noodles all the time. It’s my preference, actually, because I can put them in a large bowl, pour hot water from my kettle, and prep the sauce/egg while the noodles are softening. I use tongs to toss everything around, and I find if I have a little more butter than needed for the egg, it combines with the sauce well, helps it stick, and makes the sauce even richer. You just want to let it all stay in your pan a minute or two longer, until the sauce is good and dry on the pan. But I find that rice noodles really soak it up well. I tried it with those skinny little rice thread/glass noodle things the other day and it was the bomb. Go for it, you might be surprised!
I use rice noodles every time, although they are rice stick noodles, not the vermicelli kind. The sauce get very well absorbed into the noodles, possibly too much, so I tend to make a little extra sauce to drizzle on when it’s all done as I eat it.
I made these last night threw Ina hand ful of shrimp the was nothing left my family loved them easy a spicy and sweet perfect for a chilly winter eve
Omg are you INSANE?? I just made this, and you should have seen my teen boys and I, chugging down the liquids. Flames are shooting out of my lips!!! This is sooooo spicy, I imagine it is currently burning holes through my stomach. We thought we liked spicy food, but apparently we had no idea what that really meant. My 16 year old couldn’t finish his bowl and my 14 year old looks like he’s in pain. I will make it again, but to avoid a trip to the hospital I think I’ll cut back on the sriracha.
Jeez. It wasn’t THAT hot. It was delicious though.
I agree with Greg that it wasn’t that hot and certainly not “a trip the hospital” hot. I do know, however, that we all have different sensitivities to spice. But if you and your sons were “chugging” the sauce despite the recipe being described as “super spicy”, then I certainly wouldn’t blame the recipe.
I think “chugging down the liquids” meant that they were drinking a lot of water/milk/whatever beverage to cut the heat from the dish.
Tried this multiple times. Was delicious every single time! I did add some chicken to it as well which I think MADE the dish.
Just awesome!! So much flavor out of so few ingredients!
Love this recipe. I don’t use the eggs but make extra sauce, then add slivers of chicken, cooked carrot & asparagus.
Loved this! Used spiralized Zuchinni in place of noodles and threw in some other veggies, Delicious!!
Have you ever tried to substitute the brown sugar for something like maple syrup or another sugar alternative? I try to stay away from sugar, but absolutely loved this recipe that one of my friends made. My husband loved it too and he is quite hard to please.
I haven’t tried it, but I’m sure honey or maple syrup would also work (the quantity may need to be adjusted some). The only reason I used brown sugar is because it’s usually the least expensive. :)
I’ve used maple syrup, as well as agave and honey, only because I usually have those on hand, but not brown sugar. I’ve found it works well, and I prefer it to honey. Agave is processed a lot, and is actually a high fructose syrup. I still have a few bottles I haven’t thrown away after learning that, so I use it as a last resort.
I make this EVERY dang week! This is the first recipe I ever tried from Budget Bytes and I cant get enough. Thank you!
This has been one of my go to recipes. Tonight all I had was penne pasta and I had some left over rotisserie chicken, so I threw it in too. I love this recipe and it’s good anyway!!
…but those aren’t lo mein noodles in the picture….
This is so GOOD! I followed the recipe exactly and served it with avocado slices on the side. Perfect! Thank you!
Oh god… I feel like a teenage girl because the only thing I could think of after taking that first bite was “I can’t even..”
So amazingly delicious. I kept the recipe almost identical to the original besides adding an extra green onion, an extra egg so I could split it with hubby, and a teaspoon of chili garlic paste because we’re both spice freaks.
The sauce was perfect, and the green onion and cilantro balanced everything out. I feel like I could eat this every day without complaint… Even my 3 year old wanted to try a bite and after saying “Nuh uh. Spicy mommy.” came back for another try.
Next time I plan to add some shrimp to make it a full meal because now we’re both sitting here wanting more.
This has to be one of my favorite recipes! It’s perfect for when you’re feeling lazy but want something delicious.
Great food but lacks a defining feature, found it to be a bit bland.
While this recipe definitely came through for the spicy side of things, the dish itself didn’t taste like much at all besides that. Dish needed something to really bring it to full potential, perhaps adding a meat would have helped.
This is my all-time favorite weeknight meal. I made it at least once a week until my wife made me switch it up!
I use egg noodles because they’re especially cheap and delicious and half the sriracha to keep the spice down. This meal is just so delicious and quick to make! The very best!
I liked it! Maybe I used too many noodles but I thought it was a bit bland for my taste. Definitely spicy though. To add some flavor I used 1 T butter instead of 2, added about 1/2 T of peanut butter and 1 tsp of seasame oil! Kind of like an easy pad thai :)
What has taken me so long on this one?! We have a bag full of ramen bricks and rice vermicelli from our last trip to Chinatown that I’ve only been eating with soy and sesame oil. Boring! Also, my husband has some weird linguini insecurity – he buys a box every time we shop and he never uses them – we have like 5 boxes of unopened linguini in there! (I’ll be working my way through your pasta pages for sure). I’m making this tonight – garnished with bean sprouts and lime, I think. Thanks for another pantry staple surprise!
Love this recipe. So easy. I’ve made it with 2 different types of noodles at this point and I loved it most with some ramen-style brown rice noodles my husband found at Whole Foods. Plus the sauce is insanely delicious!
omg yasss
So simple and versatile! Especially tasty with Thai style rice noodles and wood ear mushroom!
I make this dish a good bit for me and my husband. I don’t eat eggs, so I make two separate batches. Since mine doesn’t have any protein in it, it feels like less of a full meal and more of a side. So – I had the bright idea today to add fresh spinach to it! (a la the Creamy Spinach and Sausage Pasta https://www.budgetbytes.com/2013/01/creamy-spinach-sausage-pasta/ ) I haven’t tried it yet, but plan on doing so tomorrow. Has anyone tried this before? How did you like it? How much spinach did you use? My three girlfriends make this dish a lot and all of them said I was crazy and that it didn’t sound like a great idea :) I’m looking forward to giving it a shot!
It works well for us! I typically add spinach with the noodles so they don’t get too wilted, and I also throw in mushrooms and a couple of bell peppers for a bit before the egg.
Love this recipe! The sauce is easy and you can add extra things to spice it up a little. Just made this again tonight with Tofu, 3 eggs, bean sprouts, broccoli and rice noodles. Yum!
This is one of my favorite recipes… like EVER. It’s perfect the way it is but I love adding all kinds of vegetables and doubling (sometimes tripling the sauce). It’s a great way to use up produce that you haven’t gotten around to using in time. It takes very little time to prepare even with the added veggies. I love adding broccoli, peppers, zucchini, carrots, mushrooms, and anything else I might have on hand. Sometimes I chop up some peanuts for a little crunch. It reheats just fine. I usually don’t have the Asian noodles so I use fettuccine or linguine. So easy, inexpensive, versatile, delicious, quick weeknight meal.
Does this reheat well? might double the recipe if it does. Might skip the egg (never been very fond of them) and add some sesame seeds instead. But that’s just me.
Thanks! this looks really easy. I can’t wait to try it.
It will probably be a little bit more dry upon reheating, but I’d certainly still eat it. :)
I made this tonight and added a pkg of teriyaki flavored frozen broccoli to it. I also skipped the green onions and cilantro. Loved it. I will definitely be making this again.
Forgot the scallions, but used tofu and lime juice.
Really yum.
This is SO GOOD. Since I can’t handle too much spicy, I added pineapple to my recipe and it balanced it out perfectly. I’m currently in the process of making this again, plus shrimp (which was on sale, buy 1 get 1 free!).
This is STILL my favorite quick lunch and even supper. My husband and I are totally addicted to this stuff.
So I just moved to Austria for university and I’d love to try this recipe out but I’m having trouble finding sriracha here. Any suggestions for an alternative?
Hmm, sriracha is pretty unique. If you can find sambal, that might work okay.
I live in Austria and I was also looking for Sriracha for a while, but since you are studying you are probably close or living in a city and I am pretty sure you will be able to find it in the international section of Merkur, since that is where I am currently buying it.
https://www.merkurmarkt.at/Einkauf/M_rkte____ffnungszeiten/Filialfinder/M_rkte____ffnungszeiten/mm_StoreFinder.aspx
Just order some from Amazon
I made this recipe for my husband, our 2 kids, and myself and everyone LOVED it. We didn’t have the proper noodles ….so I subbed in thick spaghetti and it was just fantastic. My kids, who shun a lot of anything that’s “new” or funky ….had two servings. They were genuinely annoyed that I insisted on taking the leftovers w. ME to work the next day for lunch. This is a winner of a recipe !
At least two or three times a month, I make this. It’s the best with shrimp, also good with chicken, and just fine vegetarian. I always double the recipe (8 oz. noodles and 2 eggs) but triple the sauce; my roommate and I like it a little extra saucy.
This is my favorite lazy day food; its so easy to make. I always use at least 4 eggs though. It makes it more of a meal :)
My all time FAVORITE recipe, just as is. Perfection.
Love these noodles. I doubled the egg, threw in a can of drained water chestnuts, and added a few drops of sesame oil.
SOOOOO delicious! I needed a little bit more sauce (just soy sauce and brown sugar — had enough spice so left out siracha) Is delicious! and so quick.
These are the bomb. So quick, easy (and easy to modify by adding chicken/veg/whatever you have on hand) and delicious, perfect alternative to takeout. Thank you Beth!!! This was the first recipe I tried from your site, which turned out to be a “gateway drug” so to speak ;) I’m hooked! Keep it up!!
The other reviewers recommended adding ginger and garlic. Nice addition, but not the same sauce.
I had some bay scallops…hmm, those would go in here! I marinated with minced garlic and grated ginger, sir a cha, and sweet chili sauce with a splash of fish sauce….yum
Forgot to include the details, d’oh! Sear marinated scallops with extra butter and those yummy hot red pepper flakes, remove to plate and then do the egg, dump back the scallops with the noodles and finish off with the sauce. YUM ME
After making this recipe several times, I decided to to try it with spaghetti (avoiding a grocery run). It’s still delicious. I can’t really tell the difference! I think you may need to use a smidge more sauce this way. This is delicious with shrimp!
I’ve made this dish so often now that my roommates have started to give me a hard time about it.
It is just TOO dang good. Oh my lanta
Delicious! I Didn’t think it was “burn a hole in your stomach” spicy, but then again I love spicy food. I didn’t have Cilantro or Green Onions so I used some vegetable furikake (Japanese rice seasoning) instead. Will be making this again :3
Used this recipe to make something out of nothing tonight – leftovers of leftovers! I had 1/2 box of fettucine, so I used that, sauteed 1/2 a white onion, 3 cloves garlic, and about 1 Tbsp fresh gingerroot in the butter before adding the red pepper flakes, then added the egg. For the sauce, I doubled the soy sauce and brown sugar (only put 1 Tbsp of sriracha though), and added 2 Tbsp natural peanut butter. At the end, I used 2 green onions and all the cilantro I had left that wasn’t dead, and added about 1/3 cup chopped roasted unsalted peanuts. I can’t believe I had everything to make this – we thought the cupboards were bare! Fabulous!
Nice job!!
This is one of my favorite recipes! I’ve shared this with so many people and everyone agrees that it’s delicious. I tend to add extra eggs and sometimes I will add left over meat, but it is amazing as written. There are nights when I get off of work pretty late and have little energy to cook. This is my go-to solution. Thanks!
Just made this for dinner and loved it! I used an extra egg for added protein and it was still balanced.
Loved this recipe! The first time I made it with an egg, second time substituted the egg/butter with some peanut butter and broccoli.
I love that your recipes don’t require much effort and are affordable. I had to decrease my grocery budget drastically, but these noodles really hit the spot.
In the future I would add more vegetables to make it a full meal.
This is one of my favorite recipes. I make it for my husband on a regular basis. Last night, I baked chicken thighs in Dragon Noodle sauce and they were incredible. Also a cheap meal. :)
I made this the other night & added cooked medium shrimp. I think this will be one of my favorite dishes! I love your recipes!
This is a decent base recipe, but I think the ease of this dish sacrifices a lot of flavor and depth. The sauce needed more punch; it was pretty one-dimensional and uninteresting. Next time, I think I will try it by sauteing garlic and ginger in sesame oil before adding the other ingredients. Thanks for the base and the inspiration!
We’ve made this twice and we really enjoyed it. We added crushed cashews the second time and really loved it.
Woah. Hot lips. I love that this was so quick to make and required so few ingredients. Need to go shopping, but actually had the ingredients on hand (well, fettuccine but no low mein) so finally thought I’d try it. Yum! Think I may sub nut-butter for some of the sriracha next time, maybe add whatever veg I’ve got on hand. Thanks!
Wow!! Just wow!!! This is AMAZING! I didn’t have any eggs so I sautéed broccoli, carrots and onions. There are so many variations you could do, the sauce though is what really pulls it all together! YUM!!
I’ve seen this so many times on the sidebar and I’m kicking myself for taking so long to finally try it. It was amazing! I’ve made it several times now and added quite a few ingredients, but the sauce is irreplaceable, it makes the dish imo. My favorite additions to this recipe are shredded cabbage and carrots, tofu, ginger and garlic. This is the one dish where everyone in my family will gladly go back for thirds.
This is one of my favorites from this website! I eat it all the time. I usually use soba noodles. Recently I have tried it with zucchini “noodles”… amazing! You are right the noodles are just a vehicle for the other ingredients.
This has saved me several times when I’m hungry and almost about to order in chinese or thai. It takes about the same amount of effort as ordering in and is just as delicious! Thanks again!
This is a keeper! Cannot rave about this one enough….
Amazing! Made it tonight for first time. My husband and I loved them. Will become a staple.
I’m a big fan of anything with soy sauce & sriracha, so I had to give this recipe a try. I didn’t have lo mein noodles, brown sugar or cilantro, so I substituted wheat angel hair pasta & left off the sugar & cilantro. I added more egg & green onion, just because I like them & it was absolutely delish!
Made this the other night for my boyfriend! Instead of egg, I cooked ground pork with fresh ginger. I also added baby bok choy at the end for a veggie. Garnished with green onions and lime, excellent!
Made this tonight for the first time and it was delicious! I only had fettuccine in the cupboard but they worked really well. Next time I’ll add more chilli flakes for extra bite.
The first time I made this I then made it for the next 3 nights in a row. I used soba noodles because that is what I had. So delicious and easy!
Lately I’ve been making it with zucchini noodles instead and it tastes just as good and is healthier.
All I can say is WOW. Such a simple, easy and homey recipe, and so good! This is my kind of cooking. Shout out to you, Beth, every recipe I’ve tried from your site so far has been AMAZING. I love cooking and eating at home, and I am loving your site…So glad I found you!
Everyone loves the Dragon Noodles including me, and I make them all the time with various additions, like everyone does. This really is an essential recipe. I just wanted to share a modification I stumbled upon last night, which made me very happy — a splash of Grand Marnier in the sauce. This sounds like a joke but it is not, promise.
Cointreau would also work, or Triple Sec, probably — whatever’s in the dusty bottle of orange-flavored liqueur you bought eons ago because that one recipe required a tablespoon of it. I went nuts and threw in a little orange marmalade too, and the result was pretty dang transcendent.
Viva Dragon Noodles!
I started making this frequently, (often with fresh sautéed shrimp.)
This time, no shrimp but I added some Justin’s original ALMOND BUTTER.
It’s like I died and went to heaven. For people reading this, please add a knob of almond butter, you won’t regret it! Just whisk it into the wet ingredient mixture.
HOLY COW.
This was awesome. I made it for myself for lunch since I had a tiny packet of udon noodles left and wanted to try this out before making it for the bf. It was sooooo good. My brother who is super picky will LOVE this. I can’t wait to invite him over for dinner and surprise him with a dish he will actually eat! Next time I make this I’ll be adding shrimp or chicken and serving it for dinner. Delicious.
really tasty! actually wasn’t very spicy to me though– would probably double up on the delicious sauce next time. i’m the kind of person who likes eating those little thai peppers though so maybe i’m biased. :)
I just made this for lunch and I have to say for something so simple it is delicious! Not something I could feed my family since they can’t stand spicy stuff but for a treat for myself is amazing.
Oh man… this was fantastic. I followed the basic recipe and added 1Tbsp of peanut butter. I wish I’d made a double batch!
Yuuuuuuuummmmmmmmm!
Now, when I found this, I scrolled past the blog part and went to the recipe. Then when it was time to make it and I went to this page, I saw the “hole in your stomach spicy” bit and went uh-oh. Don’t know if my kids can eat this. So I double the recipe except for the sriracha, filled in the sauce with a little hoisin as someone else suggested and half an hour later that pan was EMPTY! Just some stray cilantro and onions stuck to the sides. And my oldest (age 5) said he thought he could handle hotter! LOVE LOVE LOVE! 10/10 would shemomedjamo again!
I didn’t have the egg or cilantro, or green onions either :( So I added what I had on hand.. white onion/green pepper frozen mix, frozen chopped broccoli and chopped fresh asparagus. We used the entire lo mien package- so we would have some left overs. Maybe it’s me but I didn’t double the sauce and found the dish had enough flavor and coating. I will definitely make this again and follow the recipe/ingredients to the T .
Another tasty dish, Beth!! You rock!!
Yes, if you double the noodles AND add the extra veggies, you’ll need to at least double the sauce to get all the flavor. I hope you try it again! :)
I made this last night after staring at this popular recipe on the sidebar for over a year! I doubled the egg and sauce (there was, admittedly, a smidgen too much much sauce with my alterations). I also added about 1/4 lb of shrimp. It was awesome, and had some serious heat! The good kind! I thought I would be trying to pick out the shrimp, but the noodles were the best part. I am making this again, tonight! It tastes like a dish I had from my childhood, growing up in Japan, can’t quite tell what exactly, but I love it! Thanks!
My son is addicted to this, except he uses udon noodles (because he likes the chewy texture).
I appreciate that he is now cooking more, and eating less frozen meals.
I finally made this after seeing it as one of your most popular recipes. Added shrimp and subbed Frank’s wing sauce for Sriracha since it was cheaper, a little smaller (don’t need that much hot sauce), and I like it better/will use it more often.
Next time I won’t add the red pepper to the eggs, but rather loosely. And make about 4 times more of the delicious sauce, the noodles completely soaked it in even after I added more!
I’ve wanted to make this ever since seeing it, and finally decided to whip it up for lunch today.
Soooo good! The noodles are so rich, saucy, and buttery… especially so if you melt a half-tablespoon of peanut butter into the hot skillet after cooking the eggs.
I imagine it’d be a piece of cake to make this into a heartier meal–double the recipe and add a protein (chicken, shrimp, pork, or tofu would all work). Top with sesame seeds and a slice of lime. Sounds like dinner to me!
This one was dead simple, cheap, and so tasty. Thanks for sharing the recipe!
Just made this and it was amazing! I subbed coconut oil for butter and loved it. Next time I might add peanuts or put a bit of peanut butter in the sauce because that is the only thing that seemed missing to me. I WILL be making this again!
Delicious! It’s a little spicy for me, so I add peanut or almond butter to the sauce to thicken it up and even provide a bit more protein. You can offset the increase in fat (if that worries you) by using less butter cooking the egg (it really doesn’t need that much butter anyway!).
Adding pepper to oil only infuse the spicy/heat/hotter that hot. Add it after or use cayenne pepper.
I just made this, and it’s soooo spicy delicious! I’ll definitely be making these noodles again!
SUPER!!! SUPER!! SUPER!! GOOD! My new fav dish!
I have made this sooooo many times and each time it better than the last. Only thing I change is that I brown up groud pork and mix that in and I don’t add chili flakes.
This recipe is a life saver when you need something easy, quick, and delicious!
As a college student, I get sick of the cafe food regularly. I’ve been craving something more than the regular burger and fries so I decided to try this recipe. Boy am I glad I did! I was able to snag most of the ingredients from the cafeteria. My taste buds are doing the cha cha in my mouth! Yes it burns a little, but it burns so good. I will be making thing a least once a week instead of ordering out!
Sooo good! I added some veggies and tofu, and it was delicious!
I made this on a whim and didn’t have all the right ingredients but it still turned out phenomenal. I was really nervous because I’m not a good cook, and mine didn’t look as good as the pictures but it still tasted amazing. I had to sub sriracha for hot sauce, red pepper for ceyenne, and lo mein for bowtie (I really strayed with this one), and I didn’t have the cilantro… But I just devoured my dish and I’m on my way to get seconds. My tastebuds are overjoyed. Sweet flying spaghetti monster, I’m going to make this again soon!
This is way beyond amazing. My husband was a little apprehensive (he doesn’t like sriracha) and even he ended up eating all of my leftovers.
I’ve made this about 6 times now in the span of a couple of months so I figured the least I could do is come back and leave a note of thanks. So quick, easy, tasty and satisfying. Also, I didn’t think I had much of a taste for spicy dishes until I found your blog. Thanks so much!
This has become a go to of mine for weekday nights. Super easy to vegan-ize. I just used crumbled firm tofu in place of the egg and earth balance instead of the butter. My grocery store has giant packages of rice noodles for under a dollar so I even break even on the price. LOVE LOVE LOVE this recipe.
Hi, my name is Karen, and I’m a Dragon Noodle addict. Seriously, I think I need help. Since finding your site, I’ve made this about a dozen times over the past month. I can never seem to get tired of this recipe, and it always tastes better than ever. Oh, and I was a mild or no spice at all kinda girl, but you’ve managed to convert me to Sriracha, Beth. Love it!
Had a bash at this, and used dark soy sauce instead of light since that was the only thing in the house.
With the dark soy sauce it’s remarkably similar to Thai Pad Se Uw. To quicken things up, instead of soy sauce and brown sugar, just use kecap manis.
I’ve been making this for months now and love it. Today I brought the leftovers for lunch and ate it as a cold salad… equally delicious! I had made it with think wheat spaghetti and added a little sauteed onion, broccoli and cole slaw mix (to clean out my fridge).
I wish I hadn’t tried this recipe. Now I’m going to have to fix this for myself at least twelve times per week. This stuff is AMAZING. I am not into tongue-searing heat, but I do LOVE heat that makes your lips burn. This dragon noodle stuff is the lip burning sort of heat. I recommend keeping a tissue handy with which to mop your running nose whilst eating these noodles. WOW are these delicious?! Um. Yes. These dragon noodle things rock. I ended up quadrupling the number of eggs. Next time I might try tofu or tempeh with this recipe. And I considered reducing the amount of sirarcha and crushed red pepper, but am so glad I did not do that! Wow. Good super yum lip burning deliciousness! This recipe is 100 times better than takeout. I will eat these over and over again!
Been a big follower of this site for a while, but only just now got around to trying this recipe, and the other reviewers aren’t kidding: it’s a winner. I bought two packs of noodles (I also thought that one wouldn’t be sufficient) so the bf and I made it twice this week, once the original (which was awesome for him but too spicy for my weak palate) and once tweaked. We added diced chicken, some frozen stir fry veggies, and some garlic the second time around. I also halved the sriracha and replaced 1 tbs of it with 1/2 tbs of hosin sauce, and 1/2 a tablespoon of chunky peanut butter. That cut the heat and tasted awesome! I have a feeling this dish is going to make it’s way into my staple of frequently used recipes!
This is probably my favorite quick and easy recipe to make, out of those I’ve tried on here (so far)! I’ve made it tons of times, and every time it turns out delicious. I have made a couple of tweaks to the recipe though. I always make a little extra sauce, and I add in chopped bok choy and shredded carrots after the egg has cooked up a bit. This just gives it a little something special, I think. Next time, I may top with chopped peanuts and a squeeze of lime as well, to give it a bit of a Thai twist. :)
I just made this… my initial concern was that the portion size of 4oz for the noodles would not be sufficient… when I put it into the pot it seemed insufficient. But I am glad to say the portion size was perfect.
I intend to make this 6 times over the next week… I know that seems like overkill, but it is my way to ensure I don’t waste the groceries.
Eggs came in a pack of 6, so I got 3 packs of Lo Mein.
The cilantro I had to get from Publix, which boosted the average price… but regardless, this should work out at approx $1.60 per lunch.
Thank you.
ps: You can pickup a single chili for like $0.12, if I get brave I may experiment with adding some of that.
yummy and affordable recipe :)
however I found that it needs a little salt at the end
Wow. Just cooked this and wow. So much better than I expected, its great! I generally don’t like spicy food, but this is just perfect! I couldn’t find sriracha so I used a ‘mexican’ hot sauce instead, its very delicious!
So very glad I found this recipe. I’m pretty lazy when it comes to cooking, but this was really easy to make, and it tastes fantastic. I used a little less sriracha (not too fond of spicy things!) and upped the brown sugar, but it still worked well. I’ll try adding chicken next time.
Made these a month ago and just now thought to leave a review — these are FANTASTIC. Noodles are my DD’s favorite thing on earth, and the girl is PICKY. Loves her sriracha and her cilantro, so I knew she’d love them. We only had angel hair pasta on hand, and that worked fine, but we finally made a trip to our rather inconvenient Asian market and stocked up on our favorite udon noodles. I’ll be making these later this week, probably adding some leftover roast chicken to make it a filling meal. (I plan to triple the recipe so I’ll have some leftovers to take to work the next day — but don’t tell my kid, or she’ll eat them all for breakfast!)
Ooooh lawdie. When deeze chilren gone learn not to make fun of minorities.
That’s a commonly used expression here in New Orleans. Commonly use by all types of people.
Beth M — agreed! The first time I read the recipe, I heard my grandma’s Southern voice. Just now when I read it, I heard the voice of Cajun chef Justin Wilson. (I still say “onyon” for “onion,” the way he did!)
I made a modified version for people who are a little tender tongued like myself. I made a big batch of noodles, 16 oz, so I had to quadruple the recipe. I used 3 tbsp of oil instead of butter, and I added ginger and garlic instead of the crushed red pepper flakes. It’s pretty good, no lie :)
I made these noodles the other day for my significant other who LOVES all things spicy. It was a major hit! Not only was it inexpensive (awesome!) but it was also super easy to make and there were enough leftovers for the next day’s supper, or as Mario Batali says, to eat at midnight right out of the container with the illumination from the fridge. YUM!
I just made these: delicious! What a treat! Mine were a wee bit too oily; I put too much butter in and added sesame oil to the sauce. I think it was unnecessary. Overall amazing though! I used angel hair pasta b/c that’s all I had handy. I thought it worked out ok.
Amazing dish. Rich in flavor, easy to cook and cheap. Instructions were easy to follow, even for a non native english speaker.
Thanks!
This was AH-MAY-ZING! I made this for my mom and I, so I didn’t want to make it as spicy on her account. <3
I tripled the recipe, and instead of 3 TBSP Sriracha, I added 1 TBSP Sriracha, 1 TBSP Frank's Red Hot and 1 TBSP ginger-garlic paste. Then I added shrimp. We thoroughly enjoyed this, alongside some creamy homemade cole slaw and a cup of curried apple soup. it's all I can do to keep from going back into the kitchen for seconds. :-)
Thank you sooooo much for sharing!!!
I’m in love with this recipe! Just made it and I Can’t stop eating it! I used soba noodles, added a dash of sesame oil to the sauce(which I quadrupled). Added chicken and shredded carrots with a squeeze of lime. Perfect perfect lunch! Thank you!
Oh wow, I love this recipe. I have been making variations of this at least once a week. So fast, easy and so much flavor! Thank you :)
This sounds great. I want to make it this weekend. However, I want to add some meat to this, because I like meat. What would you recommend? chicken? pork? beef?
I made a ground beef dish very similar to this for my cookbook. Just brown it in the skillet like I did the egg here, then add the sauce and noodles. But you could also stir fry a bit of chicken or pork instead.
I crumbled a slice of bacon over it; dragons taste like bacon, right?
Beth, this dish has come to mean so much to me when I come home from work, tired and hungry, and discover my teen-age sons have eaten everything in the house…
Needed some cozy comfort food for my roommate and I, because boys are mean. I used only 2 tablespoons of sriracha because I was in the mood for more mild, and added a TON of cilantro to balance it out. Even better topped with avocado. Cooked and cleaned up in less than 30 minutes. Devoured while binge watching New Girl. Thank you!
Hahaha “because boys are mean.” I love it! ;)
These noodles look delicious! But, why not save yourself a dish and use the hot noodles themselves to cook the egg?
As great as that sounds, not using another dish and all, I wouldn’t trust my noodles to be hot enough to cook the egg thoroughly. Call me paranoid but I like to enjoy my food without the thought of food poisoning (:
This was amazing! I loved it and it is so cheap to make!
This is such a fantastic recipe. I find myself craving it often. I think it would also be a great recipe to have in college because it’s fast, easy, and satisfying (and cheap!). Thanks for sharing!
I don’t know how many times I’ve made this in the past few months. This recipe is definitely a keeper. I make it from scratch when I planned for it in my meals plan or it’s an on-the-spot decision when I have leftover cooked pasta in the fridge.
I find it to be very versatile but the best version is the original one. The only thing I change is that I only add 1tsp sriracha because I’m wuss. The cilantro (fresh or frozen, not the powdered kind) adds amazing flavor and really rounds up the dish. Don’t leave it ou, guys. You’d be missing out!
O M G !!!! There’s such a thing as frozen cilantro??!! There’s such a thing as powdered cilantro??!!??
This is the second recipe I’ve made from this site. I have to admit while it was cooking I didn’t think it looked very good but wow, it was amazing. I separated the finished product into two servings (one for tomorrow) and then couldn’t resist going back and eating the rest. I will definitely be putting this in the regular rotation. I used udon noodles because I couldn’t find Lo Mein. Other than that the only change I made was leaving out the cilantro (didn’t have any) and sprinkling some crushed peanuts over the top. So good. Can’t wait to make these again.
I made this recipe tonight along with another recipe for an Asian-style chicken. These noodles really brought the whole thing together!
This is my new favorite food blog.
This recipe turned out very well and it was extremely easy to make. I used the skinny lo mein noodles because I couldn’t find the wider kind.
I added 1 garlic clove minced to the melted butter along with the chili flakes while cooking the egg. I only used a third (1 teaspoon) of the sriracha while making the sauce because the husband likes to add more sriracha on top and I didn’t want it too spicy to start out.
The husband really enjoyed the dragon noodles and said I can make this once per week. Hehehe.
OBSESSED!
Beth, you blew our minds, once again. My husband and I made this dish for dinner three times last week. We used ramen noodles to save ourselves the grocery trip. Still. Sooooo good.
I made these last night and they were delicious! My picky boyfriend loved them! I had some leftover chicken that I wanted to use up so I threw that in with it. So good! So flavorful! Now I’m sitting at work kicking myself for leaving the leftovers in the refrigerator because I just know it won’t be there when I get home! Luckily, it’s a breeze to make, so I’ll just make it again tonight! :)
Dragon Noodles were a huge hit at my house! Next time, we will triple the recipe for our family of four. We even had to make an extra batch for my daughter who came home later since the rest of us had eaten all of the noodles. I wanted to have some chicken lettuce wraps with the noodles. Of course I searched BudgetBytes first, but did not find a recipe. I had to look elsewhere. Beth, maybe you could add a good lettuce wrap recipe.
What I made was fine, but I am sure that your “tweaks” would make them even better!
I LOVED these!!!!! Thank you.
I make this all the time for my boyfriend. I was gone all this summer, and he kept telling me he couldn’t wait until I came home so he could eat these again :P I add peanut butter to the noodles, and it brings them over the top for filling deliciousness.
Great! Fast, delicious, and cheap! Thanks for sharing.
Hey Beth! Just wanted to let you know I linked to this and some other of your recipes on my blog! I did not reproduce them. Just mentioned them and linked to each one. :)
Another recipe I make all the time! I usually add some frozen veggies. And I find the leftovers to be great, if I leave out the egg.
I make this at least 2 times a week. Bring on the heat!
Wow! Other than the noodles (I had Udon), I made this to the recipe, but I tripled it. I want to report a few things. First, it was excellent just the way it was written! Second, it reheats better than I had been lead to expect! My leftovers included some pre-cooked chicken breast, and it was delicious after just a bit of warming! Pro-tip, I kept a zip-top bag with green onion and cilantro to add AFTER reheating!
This recipe is the gift that keeps on giving!! Amazing!!
Delicious! I found organic, whole wheat Lo Mein at Earth Fare– used sesame seed oil instead of butter– and added tofu when sautéing the red pepper flakes…then added chopped red and yellow peppers plus grated carrot before mixing in the noodles and the sauce…topped with peanuts, it was a full and nutrient packed meal.
To the people who have added chicken: when do you add it in and how much, if any, additional sauce do you make? Thank you.
I struck out on finding lo mein noodles at Whole Foods AND Jewel. In my last neighborhood, the mom & pop grocer carried them, so I was shocked these big stores didn’t! I checked on Amazon to see how many I’d have to buy to get them there, and your book is the 6th result that comes up for the search “wide lo mein noodles.” How funny is that!
My husband asks for this meal regularly…at times twice a week. Because we use the entire pack of lo mein, I quadruple the sauce and add an additional egg. I also sautee chicken or shrimp in the butter, so we don’t add any extra in the noodles. We top it off with crushed peanuts and cilantro, and it’s an amazing dinner! Thanks, Beth. This rocks!
This recipe is SO easy and simple. Takes few ingredients and everything can be done and ready while bringing the water to a boil and cooking the noodles. My package said to only cook the noodles for 3 minutes, and that was long enough. None of them came out chewy or hard; came out perfect! I have made this 3 times since I first tried it last week. After work and working out, the last thing I want is a lot of clean up and a meal that takes a long time to prep. This recipe is super simple and easy. :)
This Budget Bytes classic is amazing, and I have it down to a science with using 1 pot and 1 bowl for prep. I cook the noodles in a pot, and while they’re draining I scramble the egg in the same pot…and I scramble the egg in the pot instead of a bowl. I make the sauce in a small bowl, then mix everything together in the pot. Voila! Ready to serve and top with cilantro and green onion.
I added a tablespoon of peanut butter and a dash of sesame oil. Delicious
One of my new go to recipes. I make this all the time, though I have never been able to find the lo mein noodles, I just use linguine noodles per your suggestion. Occasionally I will add slices of chicken breast to it after I marinate them in some sriracha to keep the heat consistent. Awesome job and keep em coming!
You violated a chicken! Potty mouth! >:(
We tried these tonight and LOVED them! We made them with ramen noodles instead and doubled the recipe. Next time I think we will try adding some grilled chicken and scaling back on the butter. These were definitely spicy, but not too spicy for me. I will definitely be making them again!
I have been planning to make this recipe since you first posted it – finally got around to it tonight. WHOA! Awesome. These noodles are so spicy and amazing.
I just found this blog. I am a 59 year old bachelor / workaholic and have very little time for cooking. But so far the recipes (I’ve tried 3; Greek Chicken, Dragon Noodles, and Chunky Lentil soup) are amazing. Great Flavor, Easy and Fast (not to mention cheap).
Great Blog, Keep up the good work :)
I cannot find wide lo mein noodles. Will this still be good with skinny ones?
I just used wide (not round) udon noodles and it worked great!
I actually used a couple squares of ramen noodles and it turned out great! Really cheap too.
obsessed with this recipe. i make it with zucchini and onion, with ramen noodles! i could eat it forever!
This looks great! I’ve never had Sriracha though, I keep Cholulah in my kitchen. Would that be a suitable substitute? Or is it too different?
Thank you :)
Hmm, probably not, unfortunately. It’s a very different flavor and texture. Sriracha is almost a little sweet, seems to have more garlic than Cholulah, and is a thick texture. It’s also called rooster sauce, if you’ve heard of that. Usually comes in a squeeze bottle with a green top. I hope you can find some!
Delicious! I have never enjoyed cooking, but my boyfriend and I are trying to eat at home more to save money and this blog has been a lifesafer, both for ease of use (love the step by step pictures!) but also for the cost, one of my biggest issues with cooking was that I always ended up spending as much on ingredients as I would for just eating out, and now I am learning that good tasting and nutritious food can still be affordable.
I bought some cold shredded chicken from the deli and put it in there for protein, as I’m not a fan of eggs. Boyfriend LOVED it too.
I love your site! I haven’t made these noodles yet though. Is this a recipe that reheats well or is it best to prepare fresh?
This one is best to prepare fresh, although I have eaten leftovers as well (still good, just not the same).
Just tried this recipe- first one from this site. I love that there is room to play around with this recipe and it is easy to double up for leftovers. My kids liked it too and they are a hard sell sometimes. Thank you!
Hey Beth,
Greetings from Germany. I just made your dragon noodles, wich is the first recipe I tried from your site. I will definitely try others (and make this many times in the future).
On the dragon noodles: Very tasty. To me, they could be even more spicy, so next time I wil use more sriracha. I wil also skip the egg, perhaps add some chicken or vegetable or both. Thank you for your great ideas.
I have a question: Is there any chance to get metric mesurements for your recipes? It would make cooking so much easier formany of your non-US readers.
I wish I could do metrics, but it would just be too difficult to try to measure everything out while cooking. Some ingredients can be simply converted with math because of volume to weight conversions.
Great recipe. We just added some bean sprouts, chicken and voilà we had a delicious meal of modified pad see ew. This recipe is now in our regular meal rotation (as are a few of your other recipes!). Thanks for sharing!
I pinned this for my fishetarian daughter to try at college. She tried it out for all of us today and it was really good. We accidentally got the wrong noodles because the Asian market was so authentic that we couldn’t figure out what was what, but it was still good. We will make sure to get the wide noodles next time. I may toss some chicken in this in the future to make for the rest of the family.
I found this recipe 2 weeks ago.
These noodles are my everything.
I definitely prefer the lo mein noodles, but I’ve also used linguine and Thai rice sticks. I’ve added in leftover chicken, bean sprouts (like a pad thai, my current craving and my stupid new city has NO THAI RESTAURANTS WHAT??!?!?!), shrimp, more egg, more onion, a bucketful of cilantro…and no matter what I do, it’s delicious and magical and I love you forever, Beth and Dragon Noodles both.
Yay!
I am not talented in the culinary arts, but I followed this recipe, and it was delicious. Yum! Thank you for the easy-to-follow, yummy recipe.
I’ve made these several times and it amazes me how something so easy and quick is so satisfying! Tonight I had Thai style rice noodles on hand, and with a quick sprinkle of peanuts and a squeeze of lime after cooking I had a tasty dish reminiscent of Pad Thai! (I can only handle around 1/2 Tbsp of Sriracha. I’ll need to build my heat tolerance to get to the full 1 Tbsp). Thanks, Beth!
Used fettuccine after going to two stores and not finding lo mein. Easy to prepare.Flavorful! Lends itself easily to subs and variations. My tip – use a big enough bowl to stir the sauce then you can reuse it to eat.
This recipe is so freakin’ delicious! I’ve made it by the book twice already, and then tonight I decided to add cubed chicken, shredded carrots, and bok choy, and it was to die for. Thanks for all the work you do in coming up with delicious recipes, this blog is the best! :)
Spicy but, oh, so good!
My mouth hurts…but it is SOOOO good!
Oh. My. Gosh. This was AWESOME!! I don’t eat meat but my kiddos do and I was keeping this recipe in the back of my mind, waiting for a night when I was preparing some animal flesh for the young’uns so I could whip this up for me. I’m already planning to make more for lunch tomorrow. Two servings you say? Ha! OK in fairness I didn’t make the full 4 oz. of noodles – more like a bit over 3 oz. Still, I ate every bite and left not even a taste for the hubs. Which is unfortunate because he would have loved it. Maybe next time. ;-)
Excellent!
Excellent recipe! Everyone went for seconds tonight. Thank you!
Whoops forgot the 5 stars.
I just made these with cucumber “noodles” thanks to my Vegetti and it was AMAZING.
Beth and Heather B….Would you think zucchini noodles created from a vegetti would be tasty? My neighbors garden has one plant and between two homes and five eaters we can’t keep up with it before they are too big. We have eliminated gluten as much as possible and are seeing improved health.
Hmmm, I’m not really sure. But hey, this recipe calls for so few ingredients, that if it’s a fail, you won’t really be out much, right? :)
I’ve made it with zucchini noodles (or zoodles) and it turned out great!
I normally make this with coconut oil instead of butter, add an extra egg and take it out, stir fry soaked rice noodles with broccoli (adding water as needed), add the eggs back in, then I continue with the recipe. A wonderful dish!
I’ve been making things from your blog for almost 2 years now, and all my friends are sick of hearing me talk about it, but I can’t believe it took me so long to make this one…. YUM! I’ve had it about 6 times in the past 2 weeks. Keep up the great work
I adore this recipe! I made it at least once a week for 2 months after I found it. It heats up very nicely as well, an added bonus so I can bring it to work for lunch.
This is one of my favorite last minute meals! Things I’ve added
A chicken breast, (sliced and cooked at the beginning)
8 oz tofu (with the egg)
A cup of frozen peas,( rinsed to get off any ice crystals)
A cup of frozen green beans same as above
Sesame seeds as garnish
Chile oil when I needed to clear my sinuses (WARNING: THIS IS LIKE WEAPONIZING THIS MEAL)
Rice subbed for noodles
An extra egg
I’ve used the sauce straight on veggies with great success
These are my absolute favorite meal, any time of day! I, along with my whole family, are obsessed with these! I just add some chicken & extra eggs along with more sauce. So glad I found your website…thanks for the great meals :)
Tried this myself and I dare say I’m addicted! I get cravings for this and that says a lot. It’s a guiltless pleasure to eat, tossed some curried chicken on top as well.
Duuuuuuuuuuuuuuuude. I’d been holding out on trying this because I was afraid I’d eat the whole thing in one sitting. And, well, I did. I used udon because I had a package I’d gotten for free. (I LOVE free!!!).
I will have to halve the butter next time because I really shouldn’t consume that much at once. Maybe up the sauce ratio, too, because I felt like it needed more, but that could be because I used low-sodium kikkoman. Usually I have full-flavored tamari or shoyu on hand.
Now I’m so full I could die and I reek of green onion – good thing only the cats have to talk to me today!
I tried this recipe tonight. It was AWESOME!! Just the right amount of sweet and spicy. I used regular wheat thin spaghetti and added grated carrots. Gave a little more sweetness. Definitely going to go-to meal for me!
This is such a great recipe. Thanks! I’ll admit that I’ve even made it for breakfast
We love this! I use about half the red pepper and Sriracha, because my kids don’t like it too spicy. I have added either/ both spinach and shredded carrots if I have them on hand. I have made it with lo mein noodles, linguini, and spaghetti. Good with any of them. It’s quick, cheap, and ingredients are always on hand, so I make it often.
This was great! I added chicken and grilled onions to it. Next time I’ll add bean sprouts, bamboo shoots, slivered carrots, maybe even some spinach to this. The sauce was tasty, so I’ll double it next time. Thanks for the great recipe and idea!
I love this recipe so much.
I’ve made this dish several times and enjoyed it every time. Fast and very flavourful.
http://a-boleyn.livejournal.com/138547.html
and
http://a-boleyn.livejournal.com/145979.html
Beth, you hit this out of the park! This is so delicious and I can’t believe something that taste this great can be so budget friendly. I love your site. I will definitely be buying your book, one for me and one for my soon to be college bound son. Can’t wait to try your other recipes.
PS….I’m so jealous of your grocery shopping choices that you have in New Orleans. My family is from Shreveport and Monroe, LA, and when we visit, we ALWAYS go grocery shopping for the items that we can’t find in Dallas. :-)
Hello! I just wanted to let you know how much I enjoyed your review. I always read the comments when trying a new recipe, and I do not see many as kind and helpful as yours. I know if it was my recipe and I got that review, I would be so happy. Anyway…trying these noodles tonight. Be well.
We did this for a appetizer party. It was a huge hit..
Made this for the first time tonight. It’s so easy and so delicious! We didn’t have lo mein noodles so we used spaghetti instead, and it still turned out great. We will definitely be making this again.
Thanks for this great recipe!
As mentioned above, NPR’s Pop Culture Happy Hour host sang its praises recently, and it sounded too good not to try.
Delicious and very easy, even for an unenthusiastic cook like me.
Beth, I thought you should know that one of my daughters recently got an apt on campus and we stocked her kitchen with items that she would need to make this dish! Her fav dish of all time is your schwarma but that is a bit much since she likes it with paratha which is hard to come by in northeast Arkansas! Anyway, we had to make sure she had a pot to cook the noodles, a colander, a non stick frying pan, cutting board and knife for the onions…you get the idea. Now I never fear that she will have a good meal. This and some rotisserie chicken and she has 3 or 4 meals! I have passed this recipe along to sooo many of her friends. It is the easiest, best tasting dish ever! Thanks for everything you do. I was surprised it was not in the book.
Have you ever heard of egg-drop soup?
You could add the whisked egg to the water at the last minute or two of the boil….That would save you the cost of the butter.
On the other hand, you would need to use oil as a flavor carrier for the red pepper.
Yep, I love egg drop soup! (even have my own version, here) But the butter is really integral to the flavor of the sauce. It helps mellow the hot sauce and keeps things nice and rich. Yummm.
My hubby made this for me with fresh homemade pasta and it was delicious!!! He said it was super easy to make and I can’t wait to have it again!
I substituted olive oil, Bow tie pasta, chopped onions, and herbs de Provence plus lime juice for cilantro. Still it was great!
Next time I go to the store, I will have to get the ingredients.
Thank you, Beth. The host of NPR’s Pop Culture Happy Hour podcast touted your site and the dragon noodles in particular this week. Made it with the Soba noodles that I’ve been trying to figure a use for and it was both simple and amazing. Embarrassed to say I used dried cilantro which is a poor sub for fresh but luckily I had green onions on hand.
yummy, fast, easy! I added a couple handfuls of peas for more veggies and a little leftover port tenderloin. I think this a great basic recipe that can be adapted to whatever I have in the fridge. AND I love the heat!!
this sauce (plus a spoonful of peanut butter) is also really fabulous tossed with potstickers.
I LOVE your dragon noodles and talk about them all the time. It’s almost embarrassing how much I talk about them.
Probably my favorite BB recipe of all time. I make this at least every 2 weeks and always want more. I like to buy frozen shrimp in bulk so that I can always saute a couple in the butter and red pepper flakes and throw them in. (You can get the shrimp even cheaper if you buy unpeeled. To me, it’s worth it.) I use rice noodles because I prefer them here, and I halve the sriracha to keep it at my spice level.
I always find myself wanting more and more of this, so I finally gave in and made a 5x batch. It is just as delicious, and now I can eat it all week long! Quite possibly my fave on your site!
? This was not spicy at all! It was rather weak. Try using Scorpion pepper, and ghost pepper spices, along with chopped habeneros with seeds. That is spicy. Very disappointed because your recipe was not close to hot. Use my spice recommendations for REAL HEAT.
Would you believe I had never used Siracha sauce in a recipe before I made this? In fact I’d never, ever had Siracha sauce before. OMG! This was so good and now I’m just craving Dragon Noodles all the time.
I’m trying to contain myself by waiting a couple of weeks before I make it again…
Have made this a few times in a few different ways; mostly done a huge veggie stir-fry on the side, doubled the sauce and eggs, and switched out a few different rice noodles (so far, the fave is the wide rice stick.) That said, I’ve found a mandatory addition is julienned and marinated daikon radish. I’ve tried both the chili-spiced and sesame oil-spiced and both are excellent. It gives a great sour-sweet note which I highly recommend! It also ramps down the spice if you’re feeding it to people who aren’t as in love with the heat as the cook is!
I’ve made these a few times, and this time I found myself without green onion and unwilling to get out of my PJ’s to go get some. It seemed really sad with only cilantro repping the veggie food group so I grated a carrot and popped that in there, and damn was it good! Added a bit of crunch and sweet carrotty flavour. I’ll probably make it like that from now on :D
The best inventions are born out of desperation… even the desperation to not change out of your PJs. ;) I’ve SO been there!
I started teaching myself to cook using your recipes when I had my own apartment for college. I used to be able to mess up Kraft mac and cheese, so I’ve come a long way thanks to you and your site.
I first made this around Christmas 2012. I’ve since taken to adding a little bit of chicken (about 1 breast), some broccoli, finely diced carrots, and bamboo. Once I added some chopped peanuts for a little crunch, and that was good too. I also usually use these noodles that look like crimped lace ribbons that we picked up at the international market a town over. Dad picked them up as a joke because in the package, they looked like the paintings of a wound up Chinese dragon, they worked out very well. I don’t know the name of the noodles since I can’t read the various Asian scripts, sorry.
Mom kept requesting this and your lobster and cream cheese wontons during her bout with cancer. These were two of last meals she ate, so dankeschön for the good, easy recipes that allowed me to make her happy towards the end.
That is incredibly touching. Thank you. :)
Just made this for dinner. Quick-n-easy and delish! I modified it slightly using half the sriracha as I don’t like too spicy, tofu noodles and added pan seared scallops. I wish I could upload the photo. It was Y-U-M-M-Y!!!!!!!
Looking forward to trying other recipes
Thanks Beth.
This recipe has become a staple for our lives. It’s also really easy to convert into a simple Pad Thai. Thanks for sharing!!!
I JUST finished making this recipe, and WOW. So effing delicious!
This was my first experience with sriracha! I was wary of it, so I halved the amount of sauce and pepper flakes and used two eggs. I loved it, but it turns out I underestimated my spice tolerance, so I’m going to use the full tablespoon and more pepper flakes next time. Because there WILL be a next time!
I just made this for the second time in 24 hours. Delish! I made it for the first time last night for a late light dinner and my husband complemented on it twice in the course of eating one bowl. After I finished it, I got to wanting more, so I made a second helping for lunch again today. Yum!
I added half a bag of frozen broccoli to the noodles about 2 minutes before they were done cooking, halved the sirracha (I’m a wuss when it comes to spicy) and doubled the sauce the second time (because the broccoli makes a second amazing vehicle for the yummy sauce).
This is also pretty good if you add about a tablespoon of peanut butter to the sauce and then squeeze some lime juice on the top of it at the end when you add the cilantro. Kind of like po’ man’s phad thai.
Doubled the egg, used ramen, halved the sriracha (a little goes a long way for me), and put in some sweet soy sauce instead of the brown sugar. Absolutely delicious, and I’ve shared this with every sriracha-loving person I know. New go-to recipe! Love it!
5 stars for sure. I’ve made it several times and love it! I usually use two eggs to make it a little more substantial.
This is seriously the best thing ever. Simple and so tasty- and cheap!
Don’t want to scare you but I kinda love you.
Cannot wait for the book.
I just made this for dinner. It was as inexpensive as you said it would be (I even added one skinless chicken breast cut up), so simple my five year old could have whipped it up, and frankly…delicious. Even my picky husband asked for seconds.
I’ve been pimping your sight out to all my friends and family, and we’re all in love.
This recipe was fabulous! My husband and I LOVED it. Definitely a keeper. Thank you so much for posting. I am so glad I stumbled upon your site. :)
Hey Beth, this recipe was absolutely incredible. The boyfriend and I loved it, loved it, loved it! :^)
I made this recently and LOVE it. At first it’s tempting to want to add this and that, but really the delicious genius of it is in its simplicity. So many bright shiny flavors, and there seemed to be so little to it as I cooked it! Well done!
This is AMAZING! I reaaaaaally love the flavors. I am into spicy foods and didn’t think this was spicy but had a PERFECT medium kick to it. This is my go-to if I’m craving Thai and can’t get out an hour and a half away to Atlanta (I’m in the mountains). I am keeping the ingredients on hand because this recipe is THAT GOOD.
ps: I also have some Thai chili sauce (sweet and spicy) that I added (a splash or so) to some chicken I was sauteeing. It made for an excellent addition and a bit more of a kick.
I’m a newbie to your website and I love it. I’m making my whole meal plan this week with your ideas. Do you think this recipe would be good with oil instead of dairy? I have a son who can’t eat dairy, and I’m always looking for good meals that can feed us all!
Yes, absolutely! Coconut oil would be awesome.
this was a quick, delicious meal, with added pan fried tofu. I also added a dash of sesame oil, peanut butter and lime juice to the sauce. will make again.
I had to try this recipe since there have been so many loving comments about it all over the place and was not disappointed. I had some rice noodles and used aminos instead of soy, and it was absolutely the best hangover food ever. Thanks!
I made this last night for the first time. I used ramen noodles for mine and it was so super yummy. My husband said it is his new favorite food and needs to be made a regular. I added and extra egg and used more ramen then it called for so I could take some out for my kids before adding the sauce, then I poured the sauce in and made more sauce without sriracha in the same bowlso it still had some of the leftovers in it but not too spicy for my 1 and 4 year old.
Could someone please confirm for me…
The crushed red pepper… Is that Chilli Pepper or Bell Pepper?
I am in New Zealand so our terminology is a little different.
Thanks!
Chile pepper, it’s spicy! :)
I am so completely in love with these noodles. I only leave out the pepper flakes, because sriracha is plenty for me. I must say, you are a genius with asian-y noodles! This and your garlic noodles I gobble up. I make them as often as I can. Making these for a midnight snack, and I made your chicken picatta for dinner.
I made this last night but used much more Sirracha and it was so delicious!!! I think I might try adding some broccoli and onions to it next time.
This dish is amazing! I added a little fresh lime juice, garlic, and chopped peanuts and paired it with your “easy sesame chicken.” Such a quick and delicious meal! Thanks Beth! Love your site!
This is an amazing recipe (as is everything I’ve made from your blog so far) I always make it with ramen. Grate a little ginger and garlic into the sauce. I’m super generous with the lime and cilantro. I’m addicted to this.
Just stumbled across this – sounds amazing! How do you think it would be without the egg?
Still yummy!
This is a great recipe! I’ve made it twice now, and have enjoyed it each time.
My variation on the recipe is to forgo the cilantro (I hates it!). I crush up some roasted peanuts and add that to the eggs once they’re scrambled. I’ve also add lime juice and pomegranate seeds to the finished dish — extremely tasty!
I love this recipe! I tried it with the ramen noodle suggestion and it was trés magnifique! I must ask, though, what brand of pots and pans do you use? They are super shiny and pretty and I must have them.
I don’t know what they are, actually! :) My friend got the set for free through some subscription service and gave them to me. They’re very pretty for pictures, but are rather thin, so they’re really not the best quality.
HI!!
OMG!!! made this recipe last thursday…AWESOME. Only thing was I didn’t have sriracha so I used Cholula and it turned out pretty good…I would say probably the same…SPICY!!! Which both my husband and I really enjoy!!
Do you have a book with all these recipes!?!?!?
Keep them coming!!
=)
I don’t have a book with these recipes, but I have a book coming out in a few months with mostly new stuff (there are a few from the website in there). You can find the info here! :)
This is great – saw it in the recipes featured on the sidebar, right as I realized I didn’t have 30 minutes to marinate the teriyaki salmon – quick replacement and we had everything needed in the pantry!
I was craving drunken noodles, made this with fettuccine and topped with cashews, and it was better than the drunken noodles at my favorite thai place because I adjusted the heat so it didn’t melt my face off. Delicious!
Wasn’t feeling well and was craving spicy Asian food. Made it with rice noodles instead. Everything else the same. Was terrific! Just what I needed to bet this cold.
Holy cow. I’m not a big fan of spicy, but these were awesome.
This was AWESOME! Made it for my boyfriend and I for lunch this afternoon and it was a huge hit. Definitely gonna use it as a base for a Pad Thai recipe soon. :)
I have been eating this for lunch all this week and am in LOVE! As another comment said, it’s very similar to pad thai but waaay easier. I tried it fresh right after I made it, then warmed over in the microwave the next day and finally, cold. It was wonderful all three times. I’m sad that I’ll be eating my last serving tomorrow. Couldn’t find lo mein noodles, so I used linguine. Thank you so much for the recipe!
Fantastic recipe. I subbed zucchini ribbons for lo mein, maple syrup for the brown sugar, and threw in some bean sprouts for the heck of it. Turned out great! Thanks for sharing!
This was really delicious and so easy! I threw in cubed tofu at the end, and it really turned out great.
I love this so much. With rice or noodles. With chicken or without. Its so easy, yummy, and versatile!
Amazing, and so easy. I could honestly eat this every week! My boyfriend refuses to eat food without meat in it, so I diced some chicken breast and marinated it in a second batch of sauce, cooked that first. Soooo yummy :)
Loved this! Thanks for the recipe.
Fast, spicy, tasty, and cheap?! What’s not to love!
This is the recipe that made me discover your website and it is a big favourite of mine. It’s so easy to make when you’re cramming for exams!
This may just be the best thing i’ve tried from you website yet… and that is saying a lot! I generally can’t handle too much heat and this was HOT but soooo good. Drank like a carton of milk alongside it though lol.
So good! I made it tonight. Added some julienned carrots and some thin sliced chicken and it was spectacular!
I made this tonight, and it was great. I added a little lime juice in with the sauce because I like the way citrus pairs with chili sauce, and used buckwheat noodles, since that’s what we had on hand. Definitely going on my list of quick things to do for dinner.
Yum! I love this!!! I am a big fan of your recipes and I notice that you use a lot of Ka-Me brand noodles (lo mein and soba). The only places I can buy those locally are WF and our local Chicago chain (Jewel), where the packs are $3-4 a pop! Just a tip… I finally woke up and started buying them on Amazon- the price fluctuates day-by-day but they usually come out to about $1.65 per 8 oz. package. And the shipping is free if you have Prime or spend $25+! Thanks for the great recipe!! http://www.amazon.com/Ka-Me-Wide-Noodles-8-Ounce-Packages/dp/B000ETC36Q
Awesome, thanks for the tip! That’s the only brand they offer at my local grocery store and I agree, they’re super expensive! When I have the chance to go to Whole Foods or an Asian market I can always get other brands for much less, but I never thought about Amazon! :D
I made this for dinner tonight, but added white onion right before the egg, and also chicken. It was soo good! my boyfriend and I definitely will be having this again :)
Hi… is there anyway to make this but not make it so spicy? I would love this but can’t eat really spicy. It would have to be pretty mild. Is the sriracha always spicy or does it come in different levels of heat?
Well, sriracha is always spicy (there is only one heat level), but you can leave it out to make something along the lines of my Garlic Noodles, which are also awesome!
I’ve made this twice. It’s a big hit with us! Instead of brown sugar, I sub’d a Tbsp. of natural crunchy peanut butter and a T. of honey. I also added a tsp.+ of sesame oil. My husband liked it so much the first time he asked me to double it the next time. So we had it twice in one week! It’s so delicious we don’t have to go out for Chinese or Thai any more.
I made this for dinner tonight. I wanted to stretch it a little bit, so added broccoli, carrots, celery, onion and mushrooms, and grilled some blackened chicken. I doubled the sauce since I was making 8 oz. of noodles, but only added 1 T of the sriracha. I’m glad I did, because my mouth is on FIRE! Very good, Beth!
Loved this so much that I made it two nights in a row. The second night I added chicken, broccoli, mushrooms and napa cabbage. My family could not stop raving about how much they loved it. Our favorite Thai dish is called Drunken Noodles and this is pretty much the same thing only ten times better. I also used egg noodles since that’s what I had and my family loves better than any other pasta. It was amazing and I am making more tonight. The only problem is that this has ruined food from our favorite Thai restaurant. Thanks so much for sharing!!!
i felt it wasnt quite salty enough for me so i added some of the packaged ramen seasoning (sapporo ichiban) and it was yummy! i didnt use flat lo mein noodles so that could be why it may have altered the saltiness. loved the butter and pepper tho!
I just made this for lunch, AMAZING and SO EASY to make… Definately a keeper.
I just had to comment after I tried making this for lunch. I didn’t have half the stuff, but got going anyway with substitutions. It was only after I was started that I realised I didn’t have the EGG. Had to laugh – I had a great spicy noodle lunch anyway, and I’m still keen to try your recipe!
My sister and I made dragon noodles for the first time a couple months ago and HOLY WOW they were amazing!!! We made them 3 times in one week. Sometimes we add some meat or veggies to it for a quick, spicy stirfry! :)
I had to finally leave a comment after coming back to this recipe time and time again…. it is our absolute favorite!!! Thank you for the amazing recipe! Only changes I made after making it probably 10 times- added some shredded chicken & doubled the soy/brown sugar/sriracha sauce. Hands down our favorite & my hubby requests this ALL THE TIME! Having it again tonight :)
This was so yummy! I used 2 packs of Top Ramen for the noodles. I threw the spice packets out because they have msg in them and I don’t want that. I served it with lime which made it even better!
I used one package of ramen noodles and used lime, too, and it was delicious. I need to get peanuts to sprinkle on top.
I made this twice in 10 days or so. One time I cooked some shrimp in the butter, removed them and then cooked the egg. While the egg was cooking I cut up the shrimp and returned them to the pan with the noodles. It was outstanding.
Just made this last night! SO delicious.
Eating these as I type, and we have a WINNER! Used linguine.Topped with cilantro, shredded raw carrot, and chopped peanuts. Pretty sure I’m going to be eating this ALL the time!
New favorite recipe!! My fiance ate 3 bowls. I loved reading the comments to see what people have added (I think I will try it with shrimp next time!)
Finally tried this, after telling my husband I would make it for lunch forever and it was fantastic! I’m sure kicking myself for waiting so long. So easy soooo tasty. I doubled the recipe for leftovers the next day but didn’t have two eggs so I added some edamame.
I finally got around to trying this recipe two weeks ago, and now I’ve made 3 times! The first time I made it I added some shrimp and it was wonderful. The next two times I stir-fried some veggies to mix in. It’s a great way to use up veggies that you’ve run out of ideas for. On this last try I ran out of brown sugar and subbed honey and it was still excellent. This is certainly going to be a staple for me, as it is so easy to whip up quickly and is so versatile.
Made these tonight and already blogged about it! They were soooooooo good. I got udon noodles because they looked like the closest texture to what you had, and now I’m mad at myself for waiting this long in my life to try udon! We weren’t feeling like egg, so we just toasted some cabbage instead, and it was delicious.
http://aftonmcaferty.blogspot.com/2013/06/noodle-love.html
This is one of my favorite recipes. I make it often, but I do usually add more sauce & eggs, and if I am feeling fancy I will add peanuts (spicy if I have them) and lime juice. So easy and cheap, and the ingredients are almost always on hand in my house. Thank you!
Just made this for dinner. Amazing! I added tofu and chicken and it was fantastic. I love your recipes and your blog. Thanks Beth!
Holy Schamokes, this was amazing!
The spicier, the better. All the add-ins you could thrown into this dish are endless. I tried to be a purist and stick strictly to your recipe on the first attempt but I did stray and add my homemade powdered Sriracha on top with a squeeze of fresh lime juice.
You out did yourself on this one….and I thank you Ü
These were delicious! I used a 16 oz pkg of pad thai noodles so I quadrupled the sauce, but since I was making this for kids I only used 1 1/2 TBSP of Sriracha. I also added shrimp and beef and sprinkled crushed peanuts on top. So good! And so fast, I love quick meals!
Just made this for my kids for lunch. They LOVED it!! Asked for seconds and thirds. That’s a win!
I love these so much I featured them in a Chinese New Year article on my blog theabundantlifeofk.com. Delicious!
jeez-louise Beth, made this tonight for the 1st time. i have been checking this out for the last couple weeks, and now i’m kicking myself for not trying this immediately. perfect amount of heat, (not over the top) no cilantro,(husband doesn’t like), green onions(awesome). some shrimp on the side made for a great dinner. this household HIGHLY RECOMMENDS everyone try this, you won’t be disappointed.
Awesome! Thanks for the feedback, Rachel! :D
Since you weren’t sure, I froze 1/2 cup last night. Results the next day from the reheated portion are:
1) I packaged it like I do fried rice when I freeze it, squished flat in a plastic baggie, but the noodles don’t break up like rice does so they were stubborn in coming out of the bag. To fix this, either microwave for a few seconds to loosen them up or freeze in a rigid container.
2) Didn’t have a problem with dryness but this may be I doubled the sauce and it was only after one night. Prolonging its deep freeze might increase your chances of drying it out.
3) Since I added chicken, it didn’t reheat evenly, so I had cold chicken and fire noodles, therefore if you know your going to freeze it, either stick to the original recipe or make sure all your add ins are chopped pretty small.
4) I don’t know if it was just me, but it seemed spicier the second time around, though I’ve read of freezing changing seasonings before.
Hope this helps!
Rachel – Wow, that sounds awesome! I’m not sure this will freeze too well, though, because it just doesn’t have enough moisture in it. I feel like it would dry out rather quickly in the freezer. It’s worth a shot, though!
Since I’m not one for my mouth being on fire, I used about half the rooster sauce and substituted the cilantro for some celery leaves, basil, and parsley. Oh, and I threw in some chopped chicken that was marinated in soy sauce, rooster sauce, and sake for 15 min, doubling the sauce mix to compensate for more things to coat. So good, I wanted to eat the whole pan full! In the interest of not doing that though, any word on how well this one freezes?
I cook almost exclusively from your recipes because you make it so damn easy! Finally broke down and bought sriracha today at the store just so I could make this, and it was SO good…too good…I ate all of it in one go. Oops.
Honestly have no idea how it all fit into my stomach.
Thanks so much Beth!
Chelsea – After cooking the eggs I would remove them from the skillet, add some very thinly sliced chicken and saute that until it’s cooked through. Then add the egg, noodles, sauce, and water chestnuts and heat through.
Any ideas on how I should cook chicken and water chestnuts into this recipe? I’m making it tonight :)
I made this yesterday with egg noodles and added chicken. It was so good I might have to make it again tonight! Might be my favorite recipe so far :) Thanks Beth!!
Katie – Yes pad thai noodles will still be great :)
I want to try this recipe but I only have rice noodles (for Pad Thai) on hand. Will this work? Anything special I need to do instead?
Just made this and it was SO good! I didn’t find it incredibly spicy – just right. My grocery store didn’t have lo mein noodles so I used whole wheat “thin spaghetti.” Next time I might add some chicken or beef to make it a little more substantial.
This was fantastic! We did find the portion size a little small – I doubled it and it was just enough for three adults.
This is one I’ve been meaning to try for forever! I don’t know why it took me so long. I just ate both servings, and my mouth is still wonderfully stinging from the sriracha as I write this. I loved the simplicity and the sweet/spicy/salty from the sauce. I think I’ll try it with chicken or beef for dinner some time soon.
I love this! I make it with crumbled extra firm tofu and earth balance to make it vegan. Yum and thank you!
I love this! I make it with crumbled extra firm tofu and earth balance to make it vegan. Yum and thank you!
Carameltesting – I would add the chicken to the skillet before the eggs, cook the chicken until it’s done, then remove the chicken and scramble the eggs as directed… If the pan looks dry by the time the chicken is cooking, be sure to add a little more butter or oil before you start cooking the eggs. Also, make sure to cook the chicken into small pieces so that it cooks quickly.
At which step should I add raw chicken pieces if I wanted to make this with chicken?
This looks delicious and I can’t wait to make it :)
I can’t believe I missed these when they were originally posted, because spicy + easy + cheap = automatic win, but after seeing them on your “Best Of” post I had to try them. Amazing! Definitely headed for the regular weeknight rotation, as they only took me 30 minutes from start to finish (and that included washing up!) and I’m looking forward to the leftovers for lunch tomorrow.
So I normally hate cooking for my husband because he always finds something to complain about. I made this for dinner tonight though and not only did he love it but he said he’d actually pay for it in a restaurant so I think this one was a definite winner! Thanks so much :D
Made this tonight because at 8 pm I needed something quick and wanted something tasty. It was delicious. Thanks for the recipe!
I finally made this tonight after thinking about it for weeks-just as simple and amazing as everyone has said! Sriacha butter sauce has me thinking about making some “rooster” wings. Thanks!
Just discovered your website last week and have made a few recipes. All of them divine. This I made tonight and it is so good! I think I might try it with some crushed peanuts next time too. Yum, yum! Thanks for sharing your incredible creations!
This is one of my unhealthy favorites. We’ve made it so many times – and I already probably have a comment above, but the last time we decided to try it with shrimp in it. I added the raw shrimp to cook in the sauce before tossing it with the pasta. Just wanted to put an FYI out. Doing that waters the sauce down…. I think what left the shrimp as it cooked down made it a lot less spicy. So next time I’ll cook the shrimp alone and def add it after it’s cooked through.
Today is the 4th time I’m eating this meal this week. Quick, easy, few ingredients, I just threw in some veggies because I made it so often, and YUM!
OH MY GOSH OH MY GOSH OH MY GOSH!!!!!!!!!!!! THIS WAS SOOOOOOOOOOOOOOO GOOOOOOOD! I will NEVER again just eat spaghetti when I am out of ideas for dinner. Or lunch. Or breakfast! I seriously had to stop myself from eating the second serving. I kept telling myself, ‘Just think. Lunch tomorrow. Lunch tomorrow!’ I am just loving your site and recipes. New follower! THANKS!
I have been staring at the left over spaghetti noodles all day, with no idea what I wanted to do with them. I went to your blog like I always do when I need ideas. I warmed the noodles up in a pan with sesame oil. I put tomato slices and shredded carrots in with the eggs at the end of cooking just to warm them. I left the sauce as a condiment on the side as we were also serving to children who eat spicy food but used this as a learning tool on how hot a dish can be, before the sauce is added. Served a frozen salmon patty, (from costco)that was cooked in the oven. Some had the salmon on top, others on the side of the noodles. All dipping the salmon in the sauce! Thanks Beth for the recipe and all the contributed ideas. I have been cooking/married for 36 years. Planning “whats for dinner” makes my brain hurt anymore.
I just made these, and oh my goodness, so delish! I couldn’t find lo mein noodles Ithe storeso I used wide rice noodles instead. Also upped the egg. But I loved the richness the butter added, and it was just the right combo of spicy/sweet/salty. Thanks for another great recipe :)
Love this! I found your recipe on Pinterest and made it the other night… WOW – this is amazing! I double the recipe using 8 oz. of noodles and it was perfect for my husband and I. I may add some chopped peanuts & bean sprouts to this to make it even more like a spicy phad thai. EXCELLENT! Already planning on making it again in a few days. Thank you so much for the recipe!
I’ve made this several times and it’s become my go-to “I hate being an adult” food. The sweet-spicy combo always lifts my mood, everything comes out of the pantry except for the cilantro (admittedly I use parsley because I’m one of the cilantro-tastes-like-soap people), and it’s so much tastier and more satisfying than ramen. Also, hits the same craving buttons as pad thai with fewer speciality ingredients.
I’ve made this two days in a row now and I love it! The first time, I cooked it exactly as the recipe stated. The second time, I did not use crushed pepper, used 1 tablespoon canola instead of the butter and doubled the soy sauce and sriracha which made it a little saucier, a little less sweet and gave it the perfect umami taste for me. Thanks so much for sharing the recipe!
Oh, good lord. I made these to use up some left over whole wheat pasta I had in the fridge. Added a little more egg white to the one egg (hungry!) and eyeballed most of the sauce ingredients. Can I just say this is the best thing EVER? YUM. Oh, and I used agave syrup because I’m trying to stay away from sugar. Yep, worked just fine. So so so so so good. Thank you for this amazing recipe.
And I love your blog. :-)
Yum, I made these tonight. Very spicey,, next time I will add two eggs
Or maybe some leftover chicken.
LOVE! I marinated shrimp in sriracha and oyster sauce, and then added to your recipe. My husband raved :)
Love your blog!
schin23 – honey might be pretty good in place of the brown sugar.
What can be used instead of brown sugar?
This is an absolute favorite here. My husband loves these and we make them all the time!
This was SOOO awesome! Definitely adding this one to the regular rotation. However, I had to tone down the heat by only adding 1/2 Tbsp of sriracha. I’m just a wuss :)
this has been my favorite thing i’ve made from your blog so far. i have a feeling i’m going to be making these noodles A LOT. thank you!!
delicious! my husband and i love your blog!
ps i used more linguine noodles and the same amount of everything else and it had just the right amount of kick (not too hot) for me
I made it with rice noodles and amazing. Thanks!
substituted the brown sugar for 1/2 tablespoon mirin and it came out awesome!
I have been craving Asian food, so I tried making this instead of eating out… WOW! I cooked tofu in the butter/red pepper instead of eggs, since I’m not an egg fan. Also added blanched broccoli. It was AMAZING! And it’s taking a LOT of self-control to save the other half for lunch tomorrow…
I love love love love love these. I have made it several times and it seems to keep getting better. I have increased it for our family of 6 to be made with 2 lb of noodles and simply wonderful. A house full of teenage boys can finish these off in a single night.
Wow!!! My boyfriend and I loved this dish!! we’ve made it twice in one week! the second time we added some sautéed bell peppers, red onions, and zucchini and chopped peanuts as a topping.
SO GOOD!
Yum! Sweet at first and then the heat sneaks up on you… You find yourself going back for more and more:-)
The only time I thought I was going to die at the dinner table and was happy about it. We’ve made it twice now. So. Freaking. Hot. I didn’t know I loved hot.
Made this and substituted tofu for eggs. I pre-cooked the tofu in a little soy and oyster sauce to brown it first then made the dragon noodles as usual. Works great with the recipe for those who don’t want to use eggs.
I am blown away at how delicious this was!!!! AMAZING. I’m vegan, so I sauteed some mushrooms instead of the egg, and it was delicious. Thank you!!
Oh my!! My new favorite thing!! I love noodles and I love spicy! Together this is heaven!!
A-ma-za-za-zing!!!!! I made it for dinner for myself and a friend and we couldn’t stop talking about how yummy this dish was! I can’t hardly wait to your other recipes :)
I doubled the ingredients, but only used a teaspoon of sriracha & 1/8 a teaspoon of red pepper, since I had to share with a toddler. It was amaaazing! My husband went nuts when he tasted it, he liked it so much. Hopefully sometime in the future I can make it as spicy as you did.
Loved it! Added some grated carrots, finely chopped red pepper and garlic. Also I cut down the butter and replaced it by vegetable oil and it was amazing. Thanks for sharing!
I just woke up after a 12hr night shift with a craving for something spicy, flavorful & fast…JACKPOT! I use ramen noodles (1.5pkgs), used chili garlic sauce (& doubled the sauce;-), used 2 eggs…consuming presently & I’m in heaven! Thanks AGAIN! Love love your blog <3
I made this recipe tonight with the Coconut Chicken with Sweet Chili Sauce. I did not had Ramen noodles or Sriracha sauce (it doesn’t exist in my country) but I managed and it was good! Thank’s for the recipe :)
This was so tasty! I used fettucine I had on hand,added some shrimp and went with two eggs-it was a great rainy-Friday-night meal. (I might throw some chopped peanuts on top next time.) My husband loved it, too- I’m always looking for spicy dishes we both like, so this was perfect.
Sooo yummy and easy … Made it for dinner tonight and added some frozen veggies … The green onions make it taste so fresh!
this is pretty much the way I make rice noodles! love it!
Amazing! I’m living in St Kitts and this is the closest thing to pad thai I’ve been able to find on the island. Next time adding some chicken or shrimp. yum!
These are amazing! I substituted buffalo sauce for the sriracha, as I didn’t have any, but I’m already hooked! Thanks so much for sharing!
Used papperadelle for the noodles and coconut sugar for the brown sugar…I’m in heaven!
I have tried this as written many times, and it is a fabulous recipe…both in taste and simplicity. I love recipes that are simple in ingredients, but complex on flavours. This morning, I had in mind to make a couple of scrambled eggs, and serve them with a dollop of siracha (on the side). Then this recipe came to mind, so I decided to take a part of it and make it into a breakfast meal. So I meltd about a tsp of butter, added a good squirt of siracha to the hot melted butter, stirred, then added two eggs. I scrambled everything together and cooked until the eggs were just done. Serve this with a slice of toast, and you have a great breakfast that is a nice twist on plain scrambled eggs. The butter/siracha combo added a wonderful spicy and velvety texture to the eggs, which are anything but bland. The more siracha you add, the spicy your eggs will be. Happy discovery!
Just made this for lunch. Quite good but made a lot of dirty dishes. Unfortunately I didn’t have an cilantro at all but next time! I used half Of the rooster sauce an it was the perfect amount for heat and flavor without burning a hole in me.
I have been looking for something like this recipie. Can’t wait to make this. Thanks!
Just made this for dinner and it was SO DELICIOUS! Even my husband (who has always given pasta the cold shoulder) adored it!
I put a little less sriracha than asked for but the hubby added extra to his. Also, I adore green onions so I added a TON to my bowl!
I love this recipe for a number of reasons, but mostly because it’s perfect on it’s own or as a base to so many other variations!
Thank you!!
soo oogooodo good :)))
This looks delicous and should be simple to make.
I have been waiting for lunch to be able to have this!! Delicious!
I just made this with rice noodles. I also added some lime juice to the soy mixture. Delish! Thanks for sharing!
Really Awesome recipe. Perfect easy side dish. I made it into a full meal. I tripled it, only change to the recipe was I added a teaspoon per batch of rice vinegar. Most of my ingredients averaged out to be the same as yours except the wide flat noodles I get from our asian store are only $0.12 an ounce. I figured the triple batch cost me a total of $4.20. I got a pound of 20-count ez-peel shrimp on sale for $7. I sauteed the shrimp in half the butter and used the other half for the egg, so I did end up with all the butter in there. It made 4 very hearty main dish servings for a total of $11.20, that’s $2.80 a serving!! For an all-in-one dish dinner, with Shrimp, I think that is awesome. Will make again as a side dish, and might try with chicken for dinner again. Thanks for the recipe!!
I made this and added a spoonful of chunky peanut butter to the sauce. YUM.
Mmmmm I just finished eating a bowl. SO GOOD. I didn’t add the red pepper to the eggs because we only have extra-extra hot red pepper, and, well, my lips are burning from the rooster sauce. SO GOOD. Seems like it’s great for hot *or* cold. I bet a splash of lime would be awesome, too. Thank you for this!!
This is delicious! Thank you for such an amazing recipe. Can’t wait to make it again.
I made these yesterday ! Yummy ones !
But I should be careful with the sriracha omg. Still hurts !
loved it!
I made these and they had too much of a brown sugar taste for my liking, so I added a little Worcestershire sauce, lime juice and some extra sriracha. They turned out excellent. Great recipe to start from. The cilantro and green onion were a good addition.
LOVE this recipe (so does my husband). I used wide rice noodles (all I had), and then squeezed some lime on top right before serving, as well as some crushed peanuts on top for crunch. A cheap but super delicious meal. You can easily add shrimp, chicken or tofu to this for added protein.
This was AWESOME!!! My friend and I totally devoured this, and I am keeping it in my repertoire for whenever I need something fast, inexpensive, and really delicious!! Thank you for this awesome recipe.
I’m happy to report that I ended up needing to use fettuccine noodles… and it still turned out delicious! I didn’t have cilantro or green onions either. I just used the eggs and sauce. :) I needed something super cheap and yummy… this fit the bill! Thanks Beth. Next time I’ll try to use the toppings too.
Just finished making this using ramen noodles since i didn’t have lomein on hand. WOW!!!!!!!!! I inhaled the whole plate, paired it up with steamed broccoli and cauliflower. I was tempted to make it into a pad thai type of dish with a splash of fish sauce, lime juice and peanuts, totally possible!
Yum! I only used half the sriracha though. Would be good with shrimp or tofu too.
Oh my goodness!!!! This stuff is totally amazing!!!!And it’s so adaptable to what you like and have on hand. I used soba noodles, no eggs, I forgot to add the green onion and no cilantro. I added edemame. This is my new favorite meal!! It’s a good thing that I made a huge batch, I cannot stop eating this!The level of heat is just right for me, but I just eyeballed the sriracha. Thank you!!! Now I know what one food I would pick if I ever got stranded on a desert island!!
I love how simple this sauce is, just a little goes far! I also like how thin it is but still sticks to the noodles, I hate thick, goopy sauces. i couldn’t find lo mein but used some wide Japanese wheat noodles and they were great. halved the sriracha and used two eggs. perfect for me because I’m a wimp :) I’ll be making this a lot more, thank you!
I’m a bit of a spice wimp but have been craving some heat during pregnancy- I made this with udon noodles, used only 1 teaspoon of sriracha and a pinch of red pepper, and OH. MY. GOODNESS. Absolutely delicious!! I may even try a bit more spice next time :)
this was really freaking amazing. We have made it a few times now and will try it with different noodles (the first time we used rice noodles and they were a bit gummy). SO, so simple and good! Thanks :)
these were pretty frickin amazing!
thanks a lot for the recipe!!
I’ve tried a lot of Asian noodle recipes and this is my favorite one. I add steamed chopped snow peas and shredded carrots (not steamed) but everything else is by the recipe, it’s great warm and cold the next day at work.
Thank you!! This was awesome!
This stuff is amazing! I actually used the sauce for dipping my leftover grilled chicken…I may start putting this on everything. :P
I made this last night and my bf said it tasted just like Pei Wei!! Thank you!
I made this for lunch and it was great. N Beth, if you like Sriracha, try out http://www.hotroostersauce.com. It is soooooo goooood!
I made these noodles as a main dish and made your shaved zucchini on the side- perfect combo! Yum!
So tasty! I LOVED it :) I’m so happy I found you on pinterest.
I’ve made this twice and it was so good! I too am a super wimp and use about 3/4 of the spices called for. BUT I did up the egg, since I wasn’t putting in any meat. So I did use up my wide lo mein noodles…and now I can’t find another package anywhere! even went to the asian market and a national grocer (found first package there but went to a different location) and no dice! weird. i really liked using this kinda noodle. great texture and held the buttery-ness well. thanks beth and congrats on the book! marie castaway/gina
SO delicious! I used spaghetti noodles (all I had on hand). This is a new favorite!
YUM!!! I also CRAVE spicy very often in fact! I can’t wait to try these. My husband will love them too. Thank you!!
i tried this last night and it was SO SO SO GOOD. next time i will use a bit more soy sauce.
it didn’t turn out as pretty as yours, but the taste was awesome.
thanks!
Thanks so much for the recipe! Made this last night and it was an instant hit! It was aslo so incredibly easy and cheap! I’ll probably make it again this week. We added pan-fried tofu. The cilantro made it taste so fresh, so next time I’m definitely adding more.
Made this tonight. Sauteed some shrimp in the egg butter and added that to the mix. This was so delicious, and so easy. I know I’ll be making it regularly.
This is a little like Pad Thai meets Garlic Butter Noodles (from Steamy Kitchen). Try a squirt of lime juice on top — absolutely delicious!
Doubled recipe then used 1/2 the siracha and 1/2 the soy (ours is really strong. Added 1 Tbs peanut butter and a dash of sesame oil and water.
Shredded carrot on top… lime would have made it sing.
Delish. I’m not a big fan of hot – so I used just a bit of siracha and it was yummy – a bit hot after eating, but yummy – thanks for yet anotehr inspiration.
Louisa
Okay my husband wants this for the 3rd night in a row. We have changed it up with peanuts and peanut butter, tonight adding chicken. Love it. I want the shirt you are wearing in your profile picture!
I love how quickly this comes together, and I am a fellow heat seeker!
siracha is the best! Siracha with omlet is superb
This was delicious! Husband said he could eat his WEIGHT in it, and I loved the heat of the spices. AMAZING!
I made this for dinner last night & omg, it’s delicious!! Thank you so much for all of your fantastic recipes. I love your blog & check it daily. Your writing style, pics & everything are the best!!
I made this last night, but I’m a little leery of spice, so I halved the spice. Then, realizing I was out of cilantro, I used basil instead for a really sweet addition.
Thanks for a fantastic, easy sauce to add to my dinner nights!
I made this for dinner and OH MY GOD. This was SO delicious!
I doubled everything and it yielded enough for 2 people. It was very hot (definitely have some milk nearby), but not unbearable. I will be adding this to my recipe vocabulary for sure.
AWESOME!
Oh my, looks so good! I have a sriracha problem. I am always looking for excuses to use it. Avocados and eggs have become a sriracha delivery method. Will definitely try this.
Oooo this looks super yummy, I can’t wait to try it! I might even do it with soba noodles.
This is the kind of dish I love to eat! Thanks!
Had it last night and again right now for leftovers. Yum. Thanks for the great, easy, and budget friendly recipe. I really wanted to go out to dinner last night and this saved the day!
Yum! This is so delicious, Beth. I used shanghai noodles (thin white soba-like noodles) cause I didn’t have any Lo Mein in stock. It was still god! I added veggies (julienned carrots, broccoli, shredded cabbage) and some water chestnuts for some crunch, and a tiny bit of chicken breast to have some meat. The butter really does make it rich.
Excellent! Simplicity at its best. I added some chopped peanuts (for texture) on top as well as a splash of lime (can never have enough lime). Next time, might add some fried tofu to this dish to increase the protein count.
I added dry roasted peanuts too! The texture and flavor were perfect.
This looks amazing, however, I’ll use shrimp in mine, fry the shrimp in some of the sauce, a very quick meal.
I made these with udon noodles (cause its what I had, lol) and without the cilantro. It is the best! I can’t tell you how good it is to have a cheap, easy recipe that tastes as good as the noodles I get from my local take out place. :D Thanks for posting this.
I love simple, fast, inexpensive “hot weather” foods. The “heat” of the dish is supposed to cool you off from the inside out. I’ll buy into that because it tastes so good and you have to chase it with cold, cold milk. Sriachi became one of our “essential” sauces a few years back. I love cooking with it and using it as a condiment.
Oh My God!
This is amazing, its so easy and delicious and tasty.
I love you so much. Best blog ever.
Hey Beth, again a recipe right after my ever-so-heat-craving taste LOL! I am sure one could do this with udon noodles as well, right?
I just made this for dinner! Made a few changes though… Doubled the sriracha, added bamboo shoots, and used rice stick noodles since those were the only noodles I had on hand. All in all, it turned out great!!
Hooray for spicy Asian noodles! I would probably shred and wilt some cabbage to throw in there too. CHOMP.
God I love this Beth! Thanks for this great recipe!
Thanks for all of your work! I will be mking this soon..
Amazing… plus I ran a calorie count on it and a serving (which was a lot) was only 379 calories!
Cassanna – Yeah, sorry about that… there’s something in my template coding that doesn’t work with Pinterest. BUT, I have a pinterest page where you can repin recipes :) The link to this particular one is: here. Or, you can just go to my main page: http://pinterest.com/budgetbytes
Do you have a pinterest button? I’ve been trying to pin your recipes manually but it tells me there are no images found.
Seems a lot like a spicier, fewer ingredient phad thai. Which I love! Definitely a good recipe, these things are always on hand. Dang it – you made me hungry (again)!
Just made it for supper. Used half the siracha, half the butter and two eggs. Half the siracha is perfect for those that want a little heat but not enough to burn the belly. It is deelicious. Thanks for another great recipe!
Yeah, I think half the butter is perfect.
Thanks for this recipe!
I make a dish like this all the time and I adore it. Sometimes I don’t have any crushed red pepper on hand so I use sweet red chili sauce (http://www.thaikitchen.com/products/sauces-and-pastes/sweet-red-chili-sauce.aspx) and it tastes just as delicious!
Yum! I can’t wait to try this!
Just looking at this makes me happy. I can’t wait to try it.
looks delicious! I make something similar to this with ramen noodles pretty frequently, because i’m vegetarian so i can’t use the yummy seasoning packets with my ramen. I’ve never thought of adding cilantro and green onions though, will definitely try this out soon!
Oh my, I know my husband would looove this and would probably add even more sriracha!
Mal @ The Chic Geek