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 😄
I can’t wait to make this, this week!
Has anyone made this dish with shrimp?
Should I steam/saute, then add after cooking the whole dish?
Thanks in advance!
Here is my Lime Shrimp Dragon Noodle recipe. :)
I love this! I don’t know what I did differently, but mine wasn’t very spicy at all, just a little kick. Which is good, cause I can’t handle the heat!
Discovered a tip recently for cooking noodles going around, where you start them in cold water in a frying pan and they cook faster. Tried it tonight with batch #2 of Dragon Noodles, and it worked great. And only one pan to clean up! When the noodles were mostly done, I transferred them to my plate and started cooking the egg. Then I put the noodles back together in the pan with a handful of spinach. Worked great and is now my go-to midnight snack meal!
Oh, I realize what I did – I left out red pepper flakes. Oh well, more delicious for me!
This is absolutely delicious!! Used ramen instead of lo mein noodles and I practically licked the bowl. Will definitely be making this again and again and again!!
This is now a go-to sauce for me! I usually double or triple the sauce ingredients and add a little water or broth for a big batch of stir fry. I also make the noodles with some chicken and a squeeze of lime and crushed peanuts on top, and it satisfies my frequent Pad Thai cravings in a pinch.
Omg this was SO GOOD. I hardly ever make Asian food because it always turns out funky for me, unappetizing. Made this for me and the bf and it’s amazing. Ate way too much of it and still wanted more. Added veg+shrimp too. THANK YOU FOR THIS GENIUS
@Claire Your welcome.
This dragon sauce is amazing! I used this as a marinade for grilling tofu and it is STUPENDOUS! Thanks!!
I just want to say thank you for this recipe!! I’ve made it countless times for my family, and it’s always a success (plus we always have most of the ingredients on hand!). Great job!
Beth, I just want to say that I have made these probably HUNDREDS of times since 2012! I use the sauce in everything — frozen Costco yakisoba noodles, cup o noodles, leftover chow mein — so good! Even my husband loves Dragon Noodles, and he’s the kind of guy who would be happy eating taco bell tacos for the rest of his life
How have I not made this until now? SO delicious! Thank you! Perfect amount of spice and super easy to make.
Okay, these noodles are awesome. I just made this with some rice stick noodles that have been haunting the back of my cupboard to keep myself from ordering takeout. Aaaaaand now I’m probably gonna make this every night this week. I highly recommend adding a little bit of peanut butter, and a dash of fish sauce. Also threw in some spinach with the egg, so…healthy? But seriously, this was super easy and quick, and used mostly pantry ingredients. If I make this again when I come home drunk from the bar tonight, I think you all will know why.
Yep. These are good. Made 4 servings for the hubby and I….we ate all of it for dinner. No leftovers :(
I love you so much – I mean what you do. I have a separate Pinterest Board just for Budget Bytes. Thank you Thank you!
Awww, thank you!!
Oh, and by the way, I use Trader Joe’s sriracha. Tons of flavor, but probably half the heat. That way, all the family can eat it, and boy, do they ever!
Great tip about Trader Joe’s sriracha. I love the stuff but my 5 and 7 year old…not so much. I’m going toTJ’s today to buy their version. Thanks!
Mmmmm num num num num num mmmmmmmmmmm!
This was amazing! (as always). I used whole grain linguini (no lo mein on hand) and made it without egg. I made myself stir fry veggies on the side, then I realized I could have put the veggies inside with the noodles as a substitute for the egg! Oh well. I will do that next time and try using instant ramen for the noodles. :) Warning it’s spicy, but if you can like spicy it’s heaven on a plate.