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 😄
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!