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 😄
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!