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 bomb. I too have used spaghetti, linguini, rice noddles, udon, soba… they all work. The best part is that it’s so fast, and uses only pantry staples. It’s a perfect “I need food right now what do I have” dish.
This recipe is one that made me a believer. I make everyone in my life dragon noodles. Tonight I had an idea to make some of the sauce and slap in on some pineapple before grilling it. The results were really awesome! I bet it would be get on peaches or mangos too, or even oven roasted! Thanks for the awesome recipe!
Ooooh, you’re so right about the fruit! I had a pizza once with sriracha marinated pineapple on it and it was amazing!
If you’re like me and travel frequently, you have plenty of ramen but no fresh eggs. If you skip the eggs, make sure you add butter to the sauce. I tried it with and without. “With” definitely elevates it!
Made this last night and it was a hit! I used an 8 oz package of lo mein so I duouble the egg, butter and red pepper flakes. I also added a head of bok choy for some crunch and extra veggies. I tripled the sauce and it was perfect
I added tofu and red peppers and skipped the eggs. I also quadrupled the sauce, seared two packages of tofu cut in cubes then let the tofu simmer in the sauce awhile before adding noodles and veggies. I also added ginger and garlic to the sauce. My kids ate this up, what a great base recipe as is, but also for mixing things up a bit!
Is there any substitution for the siracha? I don’t use it that often so I don’t really know the difference between siracha and ordinary Louisiana hot sauce…
Sriracha has a very different flavor than regular or Louisiana style hot sauce. It is a bit sweeter, thicker, has a little more garlic, and less vinegar. I don’t think I’d suggest using a different type of hot sauce for this. On the bright side, though, sriracha stays good for a very long time, so maybe if you buy a small bottle you’ll find yourself using it again for more dragon noodles or perhaps you’ll start using it in other dishes. :D
This was seriously tasty and a great alternative to take out! Easy too!!!
The key to the sauce is to make it 1:1:1, then up the sugar a little if you want to ease up on the heat. Up the Sriracha if you want that heat!
I’ve also taken to adding a lot more egg, peanuts, and ginger, and it’s even better, especially when you cook the peanuts in the sauce for a short time.
Amazing recipe!
This was simple, affordable and delicious. Thank you!
Beth, you are a genius!! How can something so simple be so mind blowingly delicious?! My family loves spicy and this has become my go to (and most requested) side dish for any Asian chicken, wings, ribs etc… I love your recipes and get excited whenever there is a new post in my box. Can’t wait for my next inspiration from you!
Could I substitute vermicelli for the noodles?
Oh Dragon Noodles, how do I love thee!
Double the recipe at least b/c you are gonna love this.
I actually triple the recipe now and the sauce b/c the leftovers are dynamite too.
Hello, I just made it. It was amazing. I had to quadruple the recipe to feed my family. Quick tip when making more: use only 6 tbsp of butter, and only 2 tsp o fthe red pepper flakes. ..and mind the schiracha sauce, it can get very spicy. It’s going on my cookbook!
This is really one of my faves from here, I make this all the time. Most of the time I make it with fishcakes that have a high density of fish in them, as I find the taste of fish generally gross, so i don’t get much fish in my diet. I also add veggies to this a lot, I always have bell peppers and green onions, so I use that, but I love just chunking whatever veggies I have to this. And it’s so quick to boot!
My husband and I make these delicious noodles about every two weeks. Usually double or even triple a batch to have leftovers. Love the flavor combo in this dish and don’t change a thing (I go easy on the Sriracha, though). I’m not even a big fan of Sriracha but we’ve almost used an entire large bottle of it just to make these noodles. Adds just the right amount of heat and flavor. I usually use linguine noodles as those seem to be cheapest at the store at about $1.