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 😄
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 :)