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 😄
I’ve made this dish so often now that my roommates have started to give me a hard time about it.
It is just TOO dang good. Oh my lanta
Delicious! I Didn’t think it was “burn a hole in your stomach” spicy, but then again I love spicy food. I didn’t have Cilantro or Green Onions so I used some vegetable furikake (Japanese rice seasoning) instead. Will be making this again :3
Used this recipe to make something out of nothing tonight – leftovers of leftovers! I had 1/2 box of fettucine, so I used that, sauteed 1/2 a white onion, 3 cloves garlic, and about 1 Tbsp fresh gingerroot in the butter before adding the red pepper flakes, then added the egg. For the sauce, I doubled the soy sauce and brown sugar (only put 1 Tbsp of sriracha though), and added 2 Tbsp natural peanut butter. At the end, I used 2 green onions and all the cilantro I had left that wasn’t dead, and added about 1/3 cup chopped roasted unsalted peanuts. I can’t believe I had everything to make this – we thought the cupboards were bare! Fabulous!
Nice job!!
This is one of my favorite recipes! I’ve shared this with so many people and everyone agrees that it’s delicious. I tend to add extra eggs and sometimes I will add left over meat, but it is amazing as written. There are nights when I get off of work pretty late and have little energy to cook. This is my go-to solution. Thanks!
Just made this for dinner and loved it! I used an extra egg for added protein and it was still balanced.
Loved this recipe! The first time I made it with an egg, second time substituted the egg/butter with some peanut butter and broccoli.
I love that your recipes don’t require much effort and are affordable. I had to decrease my grocery budget drastically, but these noodles really hit the spot.
In the future I would add more vegetables to make it a full meal.
This is one of my favorite recipes. I make it for my husband on a regular basis. Last night, I baked chicken thighs in Dragon Noodle sauce and they were incredible. Also a cheap meal. :)
I made this the other night & added cooked medium shrimp. I think this will be one of my favorite dishes! I love your recipes!
This is a decent base recipe, but I think the ease of this dish sacrifices a lot of flavor and depth. The sauce needed more punch; it was pretty one-dimensional and uninteresting. Next time, I think I will try it by sauteing garlic and ginger in sesame oil before adding the other ingredients. Thanks for the base and the inspiration!
We’ve made this twice and we really enjoyed it. We added crushed cashews the second time and really loved it.
Woah. Hot lips. I love that this was so quick to make and required so few ingredients. Need to go shopping, but actually had the ingredients on hand (well, fettuccine but no low mein) so finally thought I’d try it. Yum! Think I may sub nut-butter for some of the sriracha next time, maybe add whatever veg I’ve got on hand. Thanks!
Wow!! Just wow!!! This is AMAZING! I didn’t have any eggs so I sautéed broccoli, carrots and onions. There are so many variations you could do, the sauce though is what really pulls it all together! YUM!!
I’ve seen this so many times on the sidebar and I’m kicking myself for taking so long to finally try it. It was amazing! I’ve made it several times now and added quite a few ingredients, but the sauce is irreplaceable, it makes the dish imo. My favorite additions to this recipe are shredded cabbage and carrots, tofu, ginger and garlic. This is the one dish where everyone in my family will gladly go back for thirds.
This is one of my favorites from this website! I eat it all the time. I usually use soba noodles. Recently I have tried it with zucchini “noodles”… amazing! You are right the noodles are just a vehicle for the other ingredients.
This has saved me several times when I’m hungry and almost about to order in chinese or thai. It takes about the same amount of effort as ordering in and is just as delicious! Thanks again!