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 😄
I tried this recipe tonight. It was AWESOME!! Just the right amount of sweet and spicy. I used regular wheat thin spaghetti and added grated carrots. Gave a little more sweetness. Definitely going to go-to meal for me!
This is such a great recipe. Thanks! I’ll admit that I’ve even made it for breakfast
We love this! I use about half the red pepper and Sriracha, because my kids don’t like it too spicy. I have added either/ both spinach and shredded carrots if I have them on hand. I have made it with lo mein noodles, linguini, and spaghetti. Good with any of them. It’s quick, cheap, and ingredients are always on hand, so I make it often.
This was great! I added chicken and grilled onions to it. Next time I’ll add bean sprouts, bamboo shoots, slivered carrots, maybe even some spinach to this. The sauce was tasty, so I’ll double it next time. Thanks for the great recipe and idea!
I love this recipe so much.
I’ve made this dish several times and enjoyed it every time. Fast and very flavourful.
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and
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Beth, you hit this out of the park! This is so delicious and I can’t believe something that taste this great can be so budget friendly. I love your site. I will definitely be buying your book, one for me and one for my soon to be college bound son. Can’t wait to try your other recipes.
PS….I’m so jealous of your grocery shopping choices that you have in New Orleans. My family is from Shreveport and Monroe, LA, and when we visit, we ALWAYS go grocery shopping for the items that we can’t find in Dallas. :-)
Hello! I just wanted to let you know how much I enjoyed your review. I always read the comments when trying a new recipe, and I do not see many as kind and helpful as yours. I know if it was my recipe and I got that review, I would be so happy. Anyway…trying these noodles tonight. Be well.
We did this for a appetizer party. It was a huge hit..
Made this for the first time tonight. It’s so easy and so delicious! We didn’t have lo mein noodles so we used spaghetti instead, and it still turned out great. We will definitely be making this again.
Thanks for this great recipe!
As mentioned above, NPR’s Pop Culture Happy Hour host sang its praises recently, and it sounded too good not to try.
Delicious and very easy, even for an unenthusiastic cook like me.
Beth, I thought you should know that one of my daughters recently got an apt on campus and we stocked her kitchen with items that she would need to make this dish! Her fav dish of all time is your schwarma but that is a bit much since she likes it with paratha which is hard to come by in northeast Arkansas! Anyway, we had to make sure she had a pot to cook the noodles, a colander, a non stick frying pan, cutting board and knife for the onions…you get the idea. Now I never fear that she will have a good meal. This and some rotisserie chicken and she has 3 or 4 meals! I have passed this recipe along to sooo many of her friends. It is the easiest, best tasting dish ever! Thanks for everything you do. I was surprised it was not in the book.
Have you ever heard of egg-drop soup?
You could add the whisked egg to the water at the last minute or two of the boil….That would save you the cost of the butter.
On the other hand, you would need to use oil as a flavor carrier for the red pepper.
Yep, I love egg drop soup! (even have my own version, here) But the butter is really integral to the flavor of the sauce. It helps mellow the hot sauce and keeps things nice and rich. Yummm.
My hubby made this for me with fresh homemade pasta and it was delicious!!! He said it was super easy to make and I can’t wait to have it again!
I substituted olive oil, Bow tie pasta, chopped onions, and herbs de Provence plus lime juice for cilantro. Still it was great!
Next time I go to the store, I will have to get the ingredients.
Thank you, Beth. The host of NPR’s Pop Culture Happy Hour podcast touted your site and the dragon noodles in particular this week. Made it with the Soba noodles that I’ve been trying to figure a use for and it was both simple and amazing. Embarrassed to say I used dried cilantro which is a poor sub for fresh but luckily I had green onions on hand.