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 😄
Hi, my name is Karen, and I’m a Dragon Noodle addict. Seriously, I think I need help. Since finding your site, I’ve made this about a dozen times over the past month. I can never seem to get tired of this recipe, and it always tastes better than ever. Oh, and I was a mild or no spice at all kinda girl, but you’ve managed to convert me to Sriracha, Beth. Love it!
Had a bash at this, and used dark soy sauce instead of light since that was the only thing in the house.
With the dark soy sauce it’s remarkably similar to Thai Pad Se Uw. To quicken things up, instead of soy sauce and brown sugar, just use kecap manis.
I’ve been making this for months now and love it. Today I brought the leftovers for lunch and ate it as a cold salad… equally delicious! I had made it with think wheat spaghetti and added a little sauteed onion, broccoli and cole slaw mix (to clean out my fridge).
I wish I hadn’t tried this recipe. Now I’m going to have to fix this for myself at least twelve times per week. This stuff is AMAZING. I am not into tongue-searing heat, but I do LOVE heat that makes your lips burn. This dragon noodle stuff is the lip burning sort of heat. I recommend keeping a tissue handy with which to mop your running nose whilst eating these noodles. WOW are these delicious?! Um. Yes. These dragon noodle things rock. I ended up quadrupling the number of eggs. Next time I might try tofu or tempeh with this recipe. And I considered reducing the amount of sirarcha and crushed red pepper, but am so glad I did not do that! Wow. Good super yum lip burning deliciousness! This recipe is 100 times better than takeout. I will eat these over and over again!
Been a big follower of this site for a while, but only just now got around to trying this recipe, and the other reviewers aren’t kidding: it’s a winner. I bought two packs of noodles (I also thought that one wouldn’t be sufficient) so the bf and I made it twice this week, once the original (which was awesome for him but too spicy for my weak palate) and once tweaked. We added diced chicken, some frozen stir fry veggies, and some garlic the second time around. I also halved the sriracha and replaced 1 tbs of it with 1/2 tbs of hosin sauce, and 1/2 a tablespoon of chunky peanut butter. That cut the heat and tasted awesome! I have a feeling this dish is going to make it’s way into my staple of frequently used recipes!
This is probably my favorite quick and easy recipe to make, out of those I’ve tried on here (so far)! I’ve made it tons of times, and every time it turns out delicious. I have made a couple of tweaks to the recipe though. I always make a little extra sauce, and I add in chopped bok choy and shredded carrots after the egg has cooked up a bit. This just gives it a little something special, I think. Next time, I may top with chopped peanuts and a squeeze of lime as well, to give it a bit of a Thai twist. :)
I just made this… my initial concern was that the portion size of 4oz for the noodles would not be sufficient… when I put it into the pot it seemed insufficient. But I am glad to say the portion size was perfect.
I intend to make this 6 times over the next week… I know that seems like overkill, but it is my way to ensure I don’t waste the groceries.
Eggs came in a pack of 6, so I got 3 packs of Lo Mein.
The cilantro I had to get from Publix, which boosted the average price… but regardless, this should work out at approx $1.60 per lunch.
Thank you.
ps: You can pickup a single chili for like $0.12, if I get brave I may experiment with adding some of that.
yummy and affordable recipe :)
however I found that it needs a little salt at the end
Wow. Just cooked this and wow. So much better than I expected, its great! I generally don’t like spicy food, but this is just perfect! I couldn’t find sriracha so I used a ‘mexican’ hot sauce instead, its very delicious!
So very glad I found this recipe. I’m pretty lazy when it comes to cooking, but this was really easy to make, and it tastes fantastic. I used a little less sriracha (not too fond of spicy things!) and upped the brown sugar, but it still worked well. I’ll try adding chicken next time.
Made these a month ago and just now thought to leave a review — these are FANTASTIC. Noodles are my DD’s favorite thing on earth, and the girl is PICKY. Loves her sriracha and her cilantro, so I knew she’d love them. We only had angel hair pasta on hand, and that worked fine, but we finally made a trip to our rather inconvenient Asian market and stocked up on our favorite udon noodles. I’ll be making these later this week, probably adding some leftover roast chicken to make it a filling meal. (I plan to triple the recipe so I’ll have some leftovers to take to work the next day — but don’t tell my kid, or she’ll eat them all for breakfast!)
Ooooh lawdie. When deeze chilren gone learn not to make fun of minorities.
That’s a commonly used expression here in New Orleans. Commonly use by all types of people.
Beth M — agreed! The first time I read the recipe, I heard my grandma’s Southern voice. Just now when I read it, I heard the voice of Cajun chef Justin Wilson. (I still say “onyon” for “onion,” the way he did!)
I made a modified version for people who are a little tender tongued like myself. I made a big batch of noodles, 16 oz, so I had to quadruple the recipe. I used 3 tbsp of oil instead of butter, and I added ginger and garlic instead of the crushed red pepper flakes. It’s pretty good, no lie :)
I made these noodles the other day for my significant other who LOVES all things spicy. It was a major hit! Not only was it inexpensive (awesome!) but it was also super easy to make and there were enough leftovers for the next day’s supper, or as Mario Batali says, to eat at midnight right out of the container with the illumination from the fridge. YUM!
I just made these: delicious! What a treat! Mine were a wee bit too oily; I put too much butter in and added sesame oil to the sauce. I think it was unnecessary. Overall amazing though! I used angel hair pasta b/c that’s all I had handy. I thought it worked out ok.