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 😄
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!