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 sauce is three ingredient magic. How can something so simple be so good? I love that it’s easy to make with pantry staples (if Sriracha is one of your pantry staples — it is here!) It’s also great with sautéed shrimp added.
I’ve made this before, and loved it. and now i want to add Shrimp to it. Would you suggest using the same method in your Lime Shrimp Dragon Noodles, and instead of Ramen, use Lo Mein? I’m guessing i would have to skip out on the eggs in this case and sub eggs for shrimp
You can include or exclude the eggs, whichever you prefer. :) Yes, use the same method as in the Lime Shrimp Dragon Noodles, and you can use either the lo mein noodles or ramen, whichever you prefer. It’s very flexible!
Thanks so much! Making this for dinner tonight!
Would you be willing to post a vegan version of this recipe? Can’t wait!!
I’ve definitely been thinking about it! :)
Oh my gosh this is exactly what I needed and wanted!!! Thank you SO much!!! My family has been eating the same soup for a week straight that my stepmother made and I just wanted something else…plus we don’t have food to make many meals so I needed something simple. this is perfect spicy, perfect taste, and perfect amount for one person. Thank you so much!!!
This is my go-to dish for leftover plain pasta, noodles, and rice. I make it with white sugar instead of brown, double the number of eggs (yum) and sometimes sautee it with veggies to make it more of a stir fry. Either way…so quick and delicious.
This is one of our favorite recipes!
This is the first recipe of views from the site and I got to say I’m pretty Blown Away. Instructions were clear and the dish was easy to prepare. I made a huge batch and at the end of the day it was totally devoured.
The sauce is amazing spicy, sweet, and savory it goes perfectly with the lo mein noodles. I really can’t recommend this enough it is easy, cheap, and delicious.
This is my first budget bytes fail and I’m so bummed!! I used rice noodles because I couldn’t find lo mein noodles. I’ve never really used rice noodles. I apparently didn’t let them soak long enough so when I threw them in the pan they we’re still kinda hard when I went to do a taste test. So after several minutes of adding water and stirring they finally got to a consistency that I was good with. This obviously is not the recipes fault so I will definitely be trying it again and then reviewing it. The only change I know I will make from the recipe is the use of so much butter. Maybe it was because I used rice noodles but I thought the butter didn’t go well with an Asian type dish. I’ll try oil of some sort I think? Any tips on using rice noodles? Now I know better and I’m going to let them get softer!! Budget bytes is seriously the bessssstttt!! Even though I messed up the recipe this time hey it was cheap at least!
Sorry to reply a million years later but she has an old recipe that uses rice noodles that’d be better I think than trying to substitute for this recipe: https://www.budgetbytes.com/2010/09/singapore-noodles/
Man, I’m not sure what I did wrong, but this was almost vile to me. I followed the directions exactly, but it just turned out like… Noodles mixed with ketchup and butter. Kind of bummed because of all the rave comments. I might just have a higher spice tolerance? Might attempt it again and add 2-3x the spice.
I love that you gave it 2 stars because YOU didn’t add enough spice for your taste to it. Priceless lol
So delicious! I used half the srihacha in the chili paste form. I hmmmm have made this 4 times in the past few weeks. We love love love it! Thanks.
An easy lunch and common ingredients. Very flavourful. I like the amount of heat the fresh cilantro and the sweet, savoury, salty combination. I’ve shared this with my college aged niece since I want her to start making a few quick meals to curb the need to eat out. Budget Bytes wins again!!!
If you’re looking to bring up the heat to a new level try getting chilli sauce with ginger and garlic in it. Sriracha is actually quite tame.
I love this recipe and have been eating it for years. Today I subbed out the sriracha with Korean gochujang sauce. OMG! The gochujang gives it such a different flavor profile. I will never go back to sriracha for this dish. I also added some shredded cucumber to add some coolness. Thank you for this recipe!
Spicy is an extreme exaggeration. Burn a hole in your stomach? Seriously? You need to delete that whole paragraph. That’s embarrassing. I bet you’d cry eating Franks.
LOL, no, I live in New Orleans. Franks is not a problem for me.
Jeez, chill out. There’s no need to be obnoxious. It’s just a recipe–if it’s not spicy enough for you, find another one.
Easy and yummy! Flavors sounded weird to me but it works!