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 make this EVERY dang week! This is the first recipe I ever tried from Budget Bytes and I cant get enough. Thank you!
This has been one of my go to recipes. Tonight all I had was penne pasta and I had some left over rotisserie chicken, so I threw it in too. I love this recipe and it’s good anyway!!
…but those aren’t lo mein noodles in the picture….
This is so GOOD! I followed the recipe exactly and served it with avocado slices on the side. Perfect! Thank you!
Oh god… I feel like a teenage girl because the only thing I could think of after taking that first bite was “I can’t even..”
So amazingly delicious. I kept the recipe almost identical to the original besides adding an extra green onion, an extra egg so I could split it with hubby, and a teaspoon of chili garlic paste because we’re both spice freaks.
The sauce was perfect, and the green onion and cilantro balanced everything out. I feel like I could eat this every day without complaint… Even my 3 year old wanted to try a bite and after saying “Nuh uh. Spicy mommy.” came back for another try.
Next time I plan to add some shrimp to make it a full meal because now we’re both sitting here wanting more.
This has to be one of my favorite recipes! It’s perfect for when you’re feeling lazy but want something delicious.
Great food but lacks a defining feature, found it to be a bit bland.
While this recipe definitely came through for the spicy side of things, the dish itself didn’t taste like much at all besides that. Dish needed something to really bring it to full potential, perhaps adding a meat would have helped.
This is my all-time favorite weeknight meal. I made it at least once a week until my wife made me switch it up!
I use egg noodles because they’re especially cheap and delicious and half the sriracha to keep the spice down. This meal is just so delicious and quick to make! The very best!
I liked it! Maybe I used too many noodles but I thought it was a bit bland for my taste. Definitely spicy though. To add some flavor I used 1 T butter instead of 2, added about 1/2 T of peanut butter and 1 tsp of seasame oil! Kind of like an easy pad thai :)
What has taken me so long on this one?! We have a bag full of ramen bricks and rice vermicelli from our last trip to Chinatown that I’ve only been eating with soy and sesame oil. Boring! Also, my husband has some weird linguini insecurity – he buys a box every time we shop and he never uses them – we have like 5 boxes of unopened linguini in there! (I’ll be working my way through your pasta pages for sure). I’m making this tonight – garnished with bean sprouts and lime, I think. Thanks for another pantry staple surprise!
Love this recipe. So easy. I’ve made it with 2 different types of noodles at this point and I loved it most with some ramen-style brown rice noodles my husband found at Whole Foods. Plus the sauce is insanely delicious!
omg yasss
So simple and versatile! Especially tasty with Thai style rice noodles and wood ear mushroom!
I make this dish a good bit for me and my husband. I don’t eat eggs, so I make two separate batches. Since mine doesn’t have any protein in it, it feels like less of a full meal and more of a side. So – I had the bright idea today to add fresh spinach to it! (a la the Creamy Spinach and Sausage Pasta https://www.budgetbytes.com/2013/01/creamy-spinach-sausage-pasta/ ) I haven’t tried it yet, but plan on doing so tomorrow. Has anyone tried this before? How did you like it? How much spinach did you use? My three girlfriends make this dish a lot and all of them said I was crazy and that it didn’t sound like a great idea :) I’m looking forward to giving it a shot!
It works well for us! I typically add spinach with the noodles so they don’t get too wilted, and I also throw in mushrooms and a couple of bell peppers for a bit before the egg.
Love this recipe! The sauce is easy and you can add extra things to spice it up a little. Just made this again tonight with Tofu, 3 eggs, bean sprouts, broccoli and rice noodles. Yum!
This is one of my favorite recipes… like EVER. It’s perfect the way it is but I love adding all kinds of vegetables and doubling (sometimes tripling the sauce). It’s a great way to use up produce that you haven’t gotten around to using in time. It takes very little time to prepare even with the added veggies. I love adding broccoli, peppers, zucchini, carrots, mushrooms, and anything else I might have on hand. Sometimes I chop up some peanuts for a little crunch. It reheats just fine. I usually don’t have the Asian noodles so I use fettuccine or linguine. So easy, inexpensive, versatile, delicious, quick weeknight meal.