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 😄
This is the first recipe I have tried and we all just absolutely LOVE it. I have made this at least 8 times now. Not only is it DELICIOUS, but it is somehow addicting. A bonus to this recipe is that it is quick and easy. I can make it in less than 10 minutes. Boiling the water takes longer than everything else. Once that is done, then the rest is practically made. A few minor adjustments, is we thought we’d try it with stir frying the green onions, which we like better when we have the thick vs the thin green onions. I added about 1/2 of the red pepper flakes so it’s not so hot. Also, grating in fresh garlic and ginger is really good. Instead of soy sauce, I use the Coconut Secrets brand Amino Acids. It can be purchased in regular or with garlic and ginger. Both really good. I have also tried different types of noodles and they’re all delicious. I have shared this with a couple friends already. One friend said she decided to try it first to see if her family would like it. She ended up eating it all to herself. Her husband came in the room and asked what she was eating, “Oh nothing.” Thank you Beth.
That is hilarious!
When I’m asked what my favorite food is, I usually say mac and cheese. But, I recently realized my actual favorite food is this recipe for dragon noodles. It’s become my quick meal instead of just eggs and toast and it is so satisfying and customizable. Now, I keep hand-cut wide chinese noodles as a pantry staple just for this recipe, but I’ve used soba and regular noodles too. I add different Asian greens. The sauce also makes a great, flavorful broth in a pinch.
I. Freaking. LOVE this recipe. It is such a go-to for me I don’t even know where to start. One of my favorite midday things in the world. I don’t generally keep brown sugar around my house, so I have used maple syrup, light agave, and honey. All good. For the noodles, I’ve used rice sticks, glass noodles, spaghetti, linguine, corkscrews, shells, casarecce, bowties, and campanelli. Maybe more. Not to experiment, but because I had them on hand from something else and was desperate for my dragon noodles. Rice noodles are best, but if you use egg noodles, use something with nooks and crannies to hang onto the sauce. I’ve used two eggs. No eggs. I’ve put leftover shredded chicken in it. Beef. Carrots. Broccoli. I quit the green onions and cilantro a long time ago because I never have them on hand. Double the sauce. Triple. Always yum yum yum. This recipe is so versitile and perfect I can’t even. In other words, thank you!!
Found you from a nod to your recipe on Hurry the Food Up…using a combo of your recipe and their adaption we had one heck of a dinner last night, I even snuck a bowl for breakfast ;) Thanks for the inspiration.
This is tried and true FABULOUS. I’ve made it at least 10 times now, changing up the noodles and veggies each time and it does not disappoint. My favorite variation uses Annie Chun’s ready-made udon noodles (found at Costco for a good deal), steamed broccoli florets, 2 eggs, seasoned savory tofu cubes, and some lime juice added to the sauce. Definitely use more sauce than it calls for and I go a bit lighter on the sriracha. I’ve even done this with rice and just had people make their own bowls, adding ingredients and sauce per their preference. The flavor is just excellent so as long as you have all the ingredients, add more of whatever seems lacking if it’s not flavorful enough. Once you get the hang of it, it really does only take about 15 min to prepare and is a great vehicle for whatever veggies and carbs you have on hand. Thanks Beth!
I made this with spaghetti noodles and it turned out delicious!
I’ve been wanting to try this recipe for a while now but pasta is a sometimes-only food for me. However, I recently got a spiralizer and tried this with zucchini and yellow squash noodles tonight! It worked super well (although the zoodles make the sauce a bit watery), and the heat is no joke! I used approximately 1 medium squash per serving, and did an extra egg per serving, as many comments suggested. YUM! Thanks for all the great recipes!
I was curious if you could use rice noodles (vermicelli) for this dish?
Probably, although I’m not quite sure how well it will grab onto the sauce. I doubt it will be BAD, though. ;)
I use rice noodles all the time. It’s my preference, actually, because I can put them in a large bowl, pour hot water from my kettle, and prep the sauce/egg while the noodles are softening. I use tongs to toss everything around, and I find if I have a little more butter than needed for the egg, it combines with the sauce well, helps it stick, and makes the sauce even richer. You just want to let it all stay in your pan a minute or two longer, until the sauce is good and dry on the pan. But I find that rice noodles really soak it up well. I tried it with those skinny little rice thread/glass noodle things the other day and it was the bomb. Go for it, you might be surprised!
I use rice noodles every time, although they are rice stick noodles, not the vermicelli kind. The sauce get very well absorbed into the noodles, possibly too much, so I tend to make a little extra sauce to drizzle on when it’s all done as I eat it.
I made these last night threw Ina hand ful of shrimp the was nothing left my family loved them easy a spicy and sweet perfect for a chilly winter eve
Omg are you INSANE?? I just made this, and you should have seen my teen boys and I, chugging down the liquids. Flames are shooting out of my lips!!! This is sooooo spicy, I imagine it is currently burning holes through my stomach. We thought we liked spicy food, but apparently we had no idea what that really meant. My 16 year old couldn’t finish his bowl and my 14 year old looks like he’s in pain. I will make it again, but to avoid a trip to the hospital I think I’ll cut back on the sriracha.
Jeez. It wasn’t THAT hot. It was delicious though.
I agree with Greg that it wasn’t that hot and certainly not “a trip the hospital” hot. I do know, however, that we all have different sensitivities to spice. But if you and your sons were “chugging” the sauce despite the recipe being described as “super spicy”, then I certainly wouldn’t blame the recipe.
I think “chugging down the liquids” meant that they were drinking a lot of water/milk/whatever beverage to cut the heat from the dish.
Tried this multiple times. Was delicious every single time! I did add some chicken to it as well which I think MADE the dish.
Just awesome!! So much flavor out of so few ingredients!
Love this recipe. I don’t use the eggs but make extra sauce, then add slivers of chicken, cooked carrot & asparagus.
Loved this! Used spiralized Zuchinni in place of noodles and threw in some other veggies, Delicious!!
Have you ever tried to substitute the brown sugar for something like maple syrup or another sugar alternative? I try to stay away from sugar, but absolutely loved this recipe that one of my friends made. My husband loved it too and he is quite hard to please.
I haven’t tried it, but I’m sure honey or maple syrup would also work (the quantity may need to be adjusted some). The only reason I used brown sugar is because it’s usually the least expensive. :)
I’ve used maple syrup, as well as agave and honey, only because I usually have those on hand, but not brown sugar. I’ve found it works well, and I prefer it to honey. Agave is processed a lot, and is actually a high fructose syrup. I still have a few bottles I haven’t thrown away after learning that, so I use it as a last resort.