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 😄
Does this reheat well? might double the recipe if it does. Might skip the egg (never been very fond of them) and add some sesame seeds instead. But that’s just me.
Thanks! this looks really easy. I can’t wait to try it.
It will probably be a little bit more dry upon reheating, but I’d certainly still eat it. :)
I made this tonight and added a pkg of teriyaki flavored frozen broccoli to it. I also skipped the green onions and cilantro. Loved it. I will definitely be making this again.
Forgot the scallions, but used tofu and lime juice.
Really yum.
This is SO GOOD. Since I can’t handle too much spicy, I added pineapple to my recipe and it balanced it out perfectly. I’m currently in the process of making this again, plus shrimp (which was on sale, buy 1 get 1 free!).
This is STILL my favorite quick lunch and even supper. My husband and I are totally addicted to this stuff.
So I just moved to Austria for university and I’d love to try this recipe out but I’m having trouble finding sriracha here. Any suggestions for an alternative?
Hmm, sriracha is pretty unique. If you can find sambal, that might work okay.
I live in Austria and I was also looking for Sriracha for a while, but since you are studying you are probably close or living in a city and I am pretty sure you will be able to find it in the international section of Merkur, since that is where I am currently buying it.
https://www.merkurmarkt.at/Einkauf/M_rkte____ffnungszeiten/Filialfinder/M_rkte____ffnungszeiten/mm_StoreFinder.aspx
Just order some from Amazon
I made this recipe for my husband, our 2 kids, and myself and everyone LOVED it. We didn’t have the proper noodles ….so I subbed in thick spaghetti and it was just fantastic. My kids, who shun a lot of anything that’s “new” or funky ….had two servings. They were genuinely annoyed that I insisted on taking the leftovers w. ME to work the next day for lunch. This is a winner of a recipe !
At least two or three times a month, I make this. It’s the best with shrimp, also good with chicken, and just fine vegetarian. I always double the recipe (8 oz. noodles and 2 eggs) but triple the sauce; my roommate and I like it a little extra saucy.
This is my favorite lazy day food; its so easy to make. I always use at least 4 eggs though. It makes it more of a meal :)
My all time FAVORITE recipe, just as is. Perfection.
Love these noodles. I doubled the egg, threw in a can of drained water chestnuts, and added a few drops of sesame oil.
SOOOOO delicious! I needed a little bit more sauce (just soy sauce and brown sugar — had enough spice so left out siracha) Is delicious! and so quick.
These are the bomb. So quick, easy (and easy to modify by adding chicken/veg/whatever you have on hand) and delicious, perfect alternative to takeout. Thank you Beth!!! This was the first recipe I tried from your site, which turned out to be a “gateway drug” so to speak ;) I’m hooked! Keep it up!!
The other reviewers recommended adding ginger and garlic. Nice addition, but not the same sauce.
I had some bay scallops…hmm, those would go in here! I marinated with minced garlic and grated ginger, sir a cha, and sweet chili sauce with a splash of fish sauce….yum
Forgot to include the details, d’oh! Sear marinated scallops with extra butter and those yummy hot red pepper flakes, remove to plate and then do the egg, dump back the scallops with the noodles and finish off with the sauce. YUM ME
After making this recipe several times, I decided to to try it with spaghetti (avoiding a grocery run). It’s still delicious. I can’t really tell the difference! I think you may need to use a smidge more sauce this way. This is delicious with shrimp!