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 😄
I made this last night after staring at this popular recipe on the sidebar for over a year! I doubled the egg and sauce (there was, admittedly, a smidgen too much much sauce with my alterations). I also added about 1/4 lb of shrimp. It was awesome, and had some serious heat! The good kind! I thought I would be trying to pick out the shrimp, but the noodles were the best part. I am making this again, tonight! It tastes like a dish I had from my childhood, growing up in Japan, can’t quite tell what exactly, but I love it! Thanks!
My son is addicted to this, except he uses udon noodles (because he likes the chewy texture).
I appreciate that he is now cooking more, and eating less frozen meals.
I finally made this after seeing it as one of your most popular recipes. Added shrimp and subbed Frank’s wing sauce for Sriracha since it was cheaper, a little smaller (don’t need that much hot sauce), and I like it better/will use it more often.
Next time I won’t add the red pepper to the eggs, but rather loosely. And make about 4 times more of the delicious sauce, the noodles completely soaked it in even after I added more!
I’ve wanted to make this ever since seeing it, and finally decided to whip it up for lunch today.
Soooo good! The noodles are so rich, saucy, and buttery… especially so if you melt a half-tablespoon of peanut butter into the hot skillet after cooking the eggs.
I imagine it’d be a piece of cake to make this into a heartier meal–double the recipe and add a protein (chicken, shrimp, pork, or tofu would all work). Top with sesame seeds and a slice of lime. Sounds like dinner to me!
This one was dead simple, cheap, and so tasty. Thanks for sharing the recipe!
Just made this and it was amazing! I subbed coconut oil for butter and loved it. Next time I might add peanuts or put a bit of peanut butter in the sauce because that is the only thing that seemed missing to me. I WILL be making this again!
Delicious! It’s a little spicy for me, so I add peanut or almond butter to the sauce to thicken it up and even provide a bit more protein. You can offset the increase in fat (if that worries you) by using less butter cooking the egg (it really doesn’t need that much butter anyway!).
Adding pepper to oil only infuse the spicy/heat/hotter that hot. Add it after or use cayenne pepper.
I just made this, and it’s soooo spicy delicious! I’ll definitely be making these noodles again!
SUPER!!! SUPER!! SUPER!! GOOD! My new fav dish!
I have made this sooooo many times and each time it better than the last. Only thing I change is that I brown up groud pork and mix that in and I don’t add chili flakes.
This recipe is a life saver when you need something easy, quick, and delicious!
As a college student, I get sick of the cafe food regularly. I’ve been craving something more than the regular burger and fries so I decided to try this recipe. Boy am I glad I did! I was able to snag most of the ingredients from the cafeteria. My taste buds are doing the cha cha in my mouth! Yes it burns a little, but it burns so good. I will be making thing a least once a week instead of ordering out!
Sooo good! I added some veggies and tofu, and it was delicious!
I made this on a whim and didn’t have all the right ingredients but it still turned out phenomenal. I was really nervous because I’m not a good cook, and mine didn’t look as good as the pictures but it still tasted amazing. I had to sub sriracha for hot sauce, red pepper for ceyenne, and lo mein for bowtie (I really strayed with this one), and I didn’t have the cilantro… But I just devoured my dish and I’m on my way to get seconds. My tastebuds are overjoyed. Sweet flying spaghetti monster, I’m going to make this again soon!
This is way beyond amazing. My husband was a little apprehensive (he doesn’t like sriracha) and even he ended up eating all of my leftovers.
I’ve made this about 6 times now in the span of a couple of months so I figured the least I could do is come back and leave a note of thanks. So quick, easy, tasty and satisfying. Also, I didn’t think I had much of a taste for spicy dishes until I found your blog. Thanks so much!
This has become a go to of mine for weekday nights. Super easy to vegan-ize. I just used crumbled firm tofu in place of the egg and earth balance instead of the butter. My grocery store has giant packages of rice noodles for under a dollar so I even break even on the price. LOVE LOVE LOVE this recipe.