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 😄
This is a keeper! Cannot rave about this one enough….
Amazing! Made it tonight for first time. My husband and I loved them. Will become a staple.
I’m a big fan of anything with soy sauce & sriracha, so I had to give this recipe a try. I didn’t have lo mein noodles, brown sugar or cilantro, so I substituted wheat angel hair pasta & left off the sugar & cilantro. I added more egg & green onion, just because I like them & it was absolutely delish!
Made this the other night for my boyfriend! Instead of egg, I cooked ground pork with fresh ginger. I also added baby bok choy at the end for a veggie. Garnished with green onions and lime, excellent!
Made this tonight for the first time and it was delicious! I only had fettuccine in the cupboard but they worked really well. Next time I’ll add more chilli flakes for extra bite.
The first time I made this I then made it for the next 3 nights in a row. I used soba noodles because that is what I had. So delicious and easy!
Lately I’ve been making it with zucchini noodles instead and it tastes just as good and is healthier.
All I can say is WOW. Such a simple, easy and homey recipe, and so good! This is my kind of cooking. Shout out to you, Beth, every recipe I’ve tried from your site so far has been AMAZING. I love cooking and eating at home, and I am loving your site…So glad I found you!
Everyone loves the Dragon Noodles including me, and I make them all the time with various additions, like everyone does. This really is an essential recipe. I just wanted to share a modification I stumbled upon last night, which made me very happy — a splash of Grand Marnier in the sauce. This sounds like a joke but it is not, promise.
Cointreau would also work, or Triple Sec, probably — whatever’s in the dusty bottle of orange-flavored liqueur you bought eons ago because that one recipe required a tablespoon of it. I went nuts and threw in a little orange marmalade too, and the result was pretty dang transcendent.
Viva Dragon Noodles!
I started making this frequently, (often with fresh sautéed shrimp.)
This time, no shrimp but I added some Justin’s original ALMOND BUTTER.
It’s like I died and went to heaven. For people reading this, please add a knob of almond butter, you won’t regret it! Just whisk it into the wet ingredient mixture.
HOLY COW.
This was awesome. I made it for myself for lunch since I had a tiny packet of udon noodles left and wanted to try this out before making it for the bf. It was sooooo good. My brother who is super picky will LOVE this. I can’t wait to invite him over for dinner and surprise him with a dish he will actually eat! Next time I make this I’ll be adding shrimp or chicken and serving it for dinner. Delicious.
really tasty! actually wasn’t very spicy to me though– would probably double up on the delicious sauce next time. i’m the kind of person who likes eating those little thai peppers though so maybe i’m biased. :)
I just made this for lunch and I have to say for something so simple it is delicious! Not something I could feed my family since they can’t stand spicy stuff but for a treat for myself is amazing.
Oh man… this was fantastic. I followed the basic recipe and added 1Tbsp of peanut butter. I wish I’d made a double batch!
Yuuuuuuuummmmmmmmm!
Now, when I found this, I scrolled past the blog part and went to the recipe. Then when it was time to make it and I went to this page, I saw the “hole in your stomach spicy” bit and went uh-oh. Don’t know if my kids can eat this. So I double the recipe except for the sriracha, filled in the sauce with a little hoisin as someone else suggested and half an hour later that pan was EMPTY! Just some stray cilantro and onions stuck to the sides. And my oldest (age 5) said he thought he could handle hotter! LOVE LOVE LOVE! 10/10 would shemomedjamo again!
I didn’t have the egg or cilantro, or green onions either :( So I added what I had on hand.. white onion/green pepper frozen mix, frozen chopped broccoli and chopped fresh asparagus. We used the entire lo mien package- so we would have some left overs. Maybe it’s me but I didn’t double the sauce and found the dish had enough flavor and coating. I will definitely make this again and follow the recipe/ingredients to the T .
Another tasty dish, Beth!! You rock!!
Yes, if you double the noodles AND add the extra veggies, you’ll need to at least double the sauce to get all the flavor. I hope you try it again! :)