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!
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
Video
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 😄
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!