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 😄
Amazing dish. Rich in flavor, easy to cook and cheap. Instructions were easy to follow, even for a non native english speaker.
Thanks!
This was AH-MAY-ZING! I made this for my mom and I, so I didn’t want to make it as spicy on her account. <3
I tripled the recipe, and instead of 3 TBSP Sriracha, I added 1 TBSP Sriracha, 1 TBSP Frank's Red Hot and 1 TBSP ginger-garlic paste. Then I added shrimp. We thoroughly enjoyed this, alongside some creamy homemade cole slaw and a cup of curried apple soup. it's all I can do to keep from going back into the kitchen for seconds. :-)
Thank you sooooo much for sharing!!!
I’m in love with this recipe! Just made it and I Can’t stop eating it! I used soba noodles, added a dash of sesame oil to the sauce(which I quadrupled). Added chicken and shredded carrots with a squeeze of lime. Perfect perfect lunch! Thank you!
Oh wow, I love this recipe. I have been making variations of this at least once a week. So fast, easy and so much flavor! Thank you :)
This sounds great. I want to make it this weekend. However, I want to add some meat to this, because I like meat. What would you recommend? chicken? pork? beef?
I made a ground beef dish very similar to this for my cookbook. Just brown it in the skillet like I did the egg here, then add the sauce and noodles. But you could also stir fry a bit of chicken or pork instead.
I crumbled a slice of bacon over it; dragons taste like bacon, right?
Beth, this dish has come to mean so much to me when I come home from work, tired and hungry, and discover my teen-age sons have eaten everything in the house…
Needed some cozy comfort food for my roommate and I, because boys are mean. I used only 2 tablespoons of sriracha because I was in the mood for more mild, and added a TON of cilantro to balance it out. Even better topped with avocado. Cooked and cleaned up in less than 30 minutes. Devoured while binge watching New Girl. Thank you!
Hahaha “because boys are mean.” I love it! ;)
These noodles look delicious! But, why not save yourself a dish and use the hot noodles themselves to cook the egg?
As great as that sounds, not using another dish and all, I wouldn’t trust my noodles to be hot enough to cook the egg thoroughly. Call me paranoid but I like to enjoy my food without the thought of food poisoning (:
This was amazing! I loved it and it is so cheap to make!
This is such a fantastic recipe. I find myself craving it often. I think it would also be a great recipe to have in college because it’s fast, easy, and satisfying (and cheap!). Thanks for sharing!
I don’t know how many times I’ve made this in the past few months. This recipe is definitely a keeper. I make it from scratch when I planned for it in my meals plan or it’s an on-the-spot decision when I have leftover cooked pasta in the fridge.
I find it to be very versatile but the best version is the original one. The only thing I change is that I only add 1tsp sriracha because I’m wuss. The cilantro (fresh or frozen, not the powdered kind) adds amazing flavor and really rounds up the dish. Don’t leave it ou, guys. You’d be missing out!
O M G !!!! There’s such a thing as frozen cilantro??!! There’s such a thing as powdered cilantro??!!??
This is the second recipe I’ve made from this site. I have to admit while it was cooking I didn’t think it looked very good but wow, it was amazing. I separated the finished product into two servings (one for tomorrow) and then couldn’t resist going back and eating the rest. I will definitely be putting this in the regular rotation. I used udon noodles because I couldn’t find Lo Mein. Other than that the only change I made was leaving out the cilantro (didn’t have any) and sprinkling some crushed peanuts over the top. So good. Can’t wait to make these again.
I made this recipe tonight along with another recipe for an Asian-style chicken. These noodles really brought the whole thing together!
This is my new favorite food blog.
This recipe turned out very well and it was extremely easy to make. I used the skinny lo mein noodles because I couldn’t find the wider kind.
I added 1 garlic clove minced to the melted butter along with the chili flakes while cooking the egg. I only used a third (1 teaspoon) of the sriracha while making the sauce because the husband likes to add more sriracha on top and I didn’t want it too spicy to start out.
The husband really enjoyed the dragon noodles and said I can make this once per week. Hehehe.
OBSESSED!
Beth, you blew our minds, once again. My husband and I made this dish for dinner three times last week. We used ramen noodles to save ourselves the grocery trip. Still. Sooooo good.
I made these last night and they were delicious! My picky boyfriend loved them! I had some leftover chicken that I wanted to use up so I threw that in with it. So good! So flavorful! Now I’m sitting at work kicking myself for leaving the leftovers in the refrigerator because I just know it won’t be there when I get home! Luckily, it’s a breeze to make, so I’ll just make it again tonight! :)