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!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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 😄
This is amazing! It was fast and easy and it’s delicious. Yum yum!
Whoa! These noodles are bomb!
This is one of my favorite lunches! Actually, it’s a tie between this and your Garlic Noodles. I usually get sick of food pretty easily, so my husband is baffled that I eat Dragon Noodles and Garlic Noodles as often as I do!
This is an excellent recipe, thanks! I’m big on veggies so I added shredded cabbage and julienned red bell pepper and zucchini. This is a keeper
Just tried this recipie last night and loved it! If you’re not a fan of spicy things, it’s easy to tone down by adding less sriracha. I added a few more eggs- it’s really helpful for the additional protein, plus it tastes great.
Taste like pad sew.very good but not enough liquidfir my liking.
Wow. I tried this for the first time and it was great. Just the right amount of spice. Thanks
I made this tonight and it was a hit for my husband and me. Wonderful recipe. I had to have ice cream after to cool down my mouth but it actually still burned a little after the ice cream too. I’ll cut the siracha down a bit in future, but this dish is definitely going into our monthly dinner schedule.
Just made this! I used leftover rice instead of noodles and used half the amount of sriracha.
Super delicious! I love checking this website for recipes even cooking dummies like me can use!
I have probably already reviewed this recipe it is that good but in case I haven’t I thought I had better! We had this again tonight, this time using dried parpadelle pasta (needs more cooking time than proper noodles but it was all we had in the pantry and still yum. I had a red chili and half a bunch of asparagus to use up so they went in too. I cook my egg a bit differently (in the butter as an omelet type of deal, then removed and sliced up and I add it back in at the end) I’m a bit ocd about how eggs are cooked so this way avoids the over or under cooked egg scenario that I’m perennially petrified of. I always add some kind of vege to this as well. I have also used the butter + sauce as a fast stir fry sauce for chicken and veges over rice and that’s yum too. It’s hard to find meals we all enjoy but even my fussy 16yr old LOVES this
This is the recipe that introduced me to your trove of wonderful ideas. I hunted down a copy of the Budget Bytes cookbook, and cook from it often. But I return to Dragon Noodles whenever I need a lunch that gives a little savor, a little heat, and a little comfort, too.
Thank you!
I bet some thinly sliced jalapeños would give you some nice addditinal heat!
I really need to thank you for this recipe! This month alone I have probably made this for my boyfriend and myself at least 4 times. It so simple and tasty! Plus it is easy to add in whatever veggies and protein you have on hand!
I also want to say I love your blog. I love that you have simply, inexpensive and most importantly HEALTHY recipes. I am trying to be better about our budget and get some debts paid off. With that being said I have noticed that when people start to make cuts on groceries they also make sacrifices on the quality of their food. It is nice to that you show people you don’t have to eat highly processed food 24/7 to save money!
Coming back to this favorite recipe after a long time! I subbed the egg for paneer today and it was wonderful. It impacts the price, of course but not by much if you purchase from an Indian grocery. Thanks for this recipe! Got me through my noodles obsession during pregnancy!
I forgot the egg, and added julienned green and red bell pepper. It was amazing. Perfect balance of spicy and sweet. Amazing and sooo easy