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 😄
I’ve made these several times and it amazes me how something so easy and quick is so satisfying! Tonight I had Thai style rice noodles on hand, and with a quick sprinkle of peanuts and a squeeze of lime after cooking I had a tasty dish reminiscent of Pad Thai! (I can only handle around 1/2 Tbsp of Sriracha. I’ll need to build my heat tolerance to get to the full 1 Tbsp). Thanks, Beth!
Used fettuccine after going to two stores and not finding lo mein. Easy to prepare.Flavorful! Lends itself easily to subs and variations. My tip – use a big enough bowl to stir the sauce then you can reuse it to eat.
This recipe is so freakin’ delicious! I’ve made it by the book twice already, and then tonight I decided to add cubed chicken, shredded carrots, and bok choy, and it was to die for. Thanks for all the work you do in coming up with delicious recipes, this blog is the best! :)
Spicy but, oh, so good!
My mouth hurts…but it is SOOOO good!
Oh. My. Gosh. This was AWESOME!! I don’t eat meat but my kiddos do and I was keeping this recipe in the back of my mind, waiting for a night when I was preparing some animal flesh for the young’uns so I could whip this up for me. I’m already planning to make more for lunch tomorrow. Two servings you say? Ha! OK in fairness I didn’t make the full 4 oz. of noodles – more like a bit over 3 oz. Still, I ate every bite and left not even a taste for the hubs. Which is unfortunate because he would have loved it. Maybe next time. ;-)
Excellent!
Excellent recipe! Everyone went for seconds tonight. Thank you!
Whoops forgot the 5 stars.
I just made these with cucumber “noodles” thanks to my Vegetti and it was AMAZING.
Beth and Heather B….Would you think zucchini noodles created from a vegetti would be tasty? My neighbors garden has one plant and between two homes and five eaters we can’t keep up with it before they are too big. We have eliminated gluten as much as possible and are seeing improved health.
Hmmm, I’m not really sure. But hey, this recipe calls for so few ingredients, that if it’s a fail, you won’t really be out much, right? :)
I’ve made it with zucchini noodles (or zoodles) and it turned out great!
I normally make this with coconut oil instead of butter, add an extra egg and take it out, stir fry soaked rice noodles with broccoli (adding water as needed), add the eggs back in, then I continue with the recipe. A wonderful dish!
I’ve been making things from your blog for almost 2 years now, and all my friends are sick of hearing me talk about it, but I can’t believe it took me so long to make this one…. YUM! I’ve had it about 6 times in the past 2 weeks. Keep up the great work
I adore this recipe! I made it at least once a week for 2 months after I found it. It heats up very nicely as well, an added bonus so I can bring it to work for lunch.
This is one of my favorite last minute meals! Things I’ve added
A chicken breast, (sliced and cooked at the beginning)
8 oz tofu (with the egg)
A cup of frozen peas,( rinsed to get off any ice crystals)
A cup of frozen green beans same as above
Sesame seeds as garnish
Chile oil when I needed to clear my sinuses (WARNING: THIS IS LIKE WEAPONIZING THIS MEAL)
Rice subbed for noodles
An extra egg
I’ve used the sauce straight on veggies with great success
These are my absolute favorite meal, any time of day! I, along with my whole family, are obsessed with these! I just add some chicken & extra eggs along with more sauce. So glad I found your website…thanks for the great meals :)
Tried this myself and I dare say I’m addicted! I get cravings for this and that says a lot. It’s a guiltless pleasure to eat, tossed some curried chicken on top as well.
Duuuuuuuuuuuuuuuude. I’d been holding out on trying this because I was afraid I’d eat the whole thing in one sitting. And, well, I did. I used udon because I had a package I’d gotten for free. (I LOVE free!!!).
I will have to halve the butter next time because I really shouldn’t consume that much at once. Maybe up the sauce ratio, too, because I felt like it needed more, but that could be because I used low-sodium kikkoman. Usually I have full-flavored tamari or shoyu on hand.
Now I’m so full I could die and I reek of green onion – good thing only the cats have to talk to me today!