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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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 😄
siracha is the best! Siracha with omlet is superb
This was delicious! Husband said he could eat his WEIGHT in it, and I loved the heat of the spices. AMAZING!
I made this for dinner last night & omg, it’s delicious!! Thank you so much for all of your fantastic recipes. I love your blog & check it daily. Your writing style, pics & everything are the best!!
I made this last night, but I’m a little leery of spice, so I halved the spice. Then, realizing I was out of cilantro, I used basil instead for a really sweet addition.
Thanks for a fantastic, easy sauce to add to my dinner nights!
I made this for dinner and OH MY GOD. This was SO delicious!
I doubled everything and it yielded enough for 2 people. It was very hot (definitely have some milk nearby), but not unbearable. I will be adding this to my recipe vocabulary for sure.
AWESOME!
Oh my, looks so good! I have a sriracha problem. I am always looking for excuses to use it. Avocados and eggs have become a sriracha delivery method. Will definitely try this.
Oooo this looks super yummy, I can’t wait to try it! I might even do it with soba noodles.
This is the kind of dish I love to eat! Thanks!
Had it last night and again right now for leftovers. Yum. Thanks for the great, easy, and budget friendly recipe. I really wanted to go out to dinner last night and this saved the day!
Yum! This is so delicious, Beth. I used shanghai noodles (thin white soba-like noodles) cause I didn’t have any Lo Mein in stock. It was still god! I added veggies (julienned carrots, broccoli, shredded cabbage) and some water chestnuts for some crunch, and a tiny bit of chicken breast to have some meat. The butter really does make it rich.
Excellent! Simplicity at its best. I added some chopped peanuts (for texture) on top as well as a splash of lime (can never have enough lime). Next time, might add some fried tofu to this dish to increase the protein count.
I added dry roasted peanuts too! The texture and flavor were perfect.
This looks amazing, however, I’ll use shrimp in mine, fry the shrimp in some of the sauce, a very quick meal.
I made these with udon noodles (cause its what I had, lol) and without the cilantro. It is the best! I can’t tell you how good it is to have a cheap, easy recipe that tastes as good as the noodles I get from my local take out place. :D Thanks for posting this.
I love simple, fast, inexpensive “hot weather” foods. The “heat” of the dish is supposed to cool you off from the inside out. I’ll buy into that because it tastes so good and you have to chase it with cold, cold milk. Sriachi became one of our “essential” sauces a few years back. I love cooking with it and using it as a condiment.
Oh My God!
This is amazing, its so easy and delicious and tasty.
I love you so much. Best blog ever.