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 😄
One of my new go to recipes. I make this all the time, though I have never been able to find the lo mein noodles, I just use linguine noodles per your suggestion. Occasionally I will add slices of chicken breast to it after I marinate them in some sriracha to keep the heat consistent. Awesome job and keep em coming!
You violated a chicken! Potty mouth! >:(
We tried these tonight and LOVED them! We made them with ramen noodles instead and doubled the recipe. Next time I think we will try adding some grilled chicken and scaling back on the butter. These were definitely spicy, but not too spicy for me. I will definitely be making them again!
I have been planning to make this recipe since you first posted it – finally got around to it tonight. WHOA! Awesome. These noodles are so spicy and amazing.
I just found this blog. I am a 59 year old bachelor / workaholic and have very little time for cooking. But so far the recipes (I’ve tried 3; Greek Chicken, Dragon Noodles, and Chunky Lentil soup) are amazing. Great Flavor, Easy and Fast (not to mention cheap).
Great Blog, Keep up the good work :)
I cannot find wide lo mein noodles. Will this still be good with skinny ones?
I just used wide (not round) udon noodles and it worked great!
I actually used a couple squares of ramen noodles and it turned out great! Really cheap too.
obsessed with this recipe. i make it with zucchini and onion, with ramen noodles! i could eat it forever!
This looks great! I’ve never had Sriracha though, I keep Cholulah in my kitchen. Would that be a suitable substitute? Or is it too different?
Thank you :)
Hmm, probably not, unfortunately. It’s a very different flavor and texture. Sriracha is almost a little sweet, seems to have more garlic than Cholulah, and is a thick texture. It’s also called rooster sauce, if you’ve heard of that. Usually comes in a squeeze bottle with a green top. I hope you can find some!
Delicious! I have never enjoyed cooking, but my boyfriend and I are trying to eat at home more to save money and this blog has been a lifesafer, both for ease of use (love the step by step pictures!) but also for the cost, one of my biggest issues with cooking was that I always ended up spending as much on ingredients as I would for just eating out, and now I am learning that good tasting and nutritious food can still be affordable.
I bought some cold shredded chicken from the deli and put it in there for protein, as I’m not a fan of eggs. Boyfriend LOVED it too.
I love your site! I haven’t made these noodles yet though. Is this a recipe that reheats well or is it best to prepare fresh?
This one is best to prepare fresh, although I have eaten leftovers as well (still good, just not the same).
Just tried this recipe- first one from this site. I love that there is room to play around with this recipe and it is easy to double up for leftovers. My kids liked it too and they are a hard sell sometimes. Thank you!
Hey Beth,
Greetings from Germany. I just made your dragon noodles, wich is the first recipe I tried from your site. I will definitely try others (and make this many times in the future).
On the dragon noodles: Very tasty. To me, they could be even more spicy, so next time I wil use more sriracha. I wil also skip the egg, perhaps add some chicken or vegetable or both. Thank you for your great ideas.
I have a question: Is there any chance to get metric mesurements for your recipes? It would make cooking so much easier formany of your non-US readers.
I wish I could do metrics, but it would just be too difficult to try to measure everything out while cooking. Some ingredients can be simply converted with math because of volume to weight conversions.
Great recipe. We just added some bean sprouts, chicken and voilà we had a delicious meal of modified pad see ew. This recipe is now in our regular meal rotation (as are a few of your other recipes!). Thanks for sharing!
I pinned this for my fishetarian daughter to try at college. She tried it out for all of us today and it was really good. We accidentally got the wrong noodles because the Asian market was so authentic that we couldn’t figure out what was what, but it was still good. We will make sure to get the wide noodles next time. I may toss some chicken in this in the future to make for the rest of the family.
I found this recipe 2 weeks ago.
These noodles are my everything.
I definitely prefer the lo mein noodles, but I’ve also used linguine and Thai rice sticks. I’ve added in leftover chicken, bean sprouts (like a pad thai, my current craving and my stupid new city has NO THAI RESTAURANTS WHAT??!?!?!), shrimp, more egg, more onion, a bucketful of cilantro…and no matter what I do, it’s delicious and magical and I love you forever, Beth and Dragon Noodles both.
Yay!
I am not talented in the culinary arts, but I followed this recipe, and it was delicious. Yum! Thank you for the easy-to-follow, yummy recipe.