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!
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
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 😄
I made these and topped it with your recipe for okonomiyaki and a poached egg. So good!
This recipe sounds really good, but I’m wondering if the noodles couldn’t be stirred into the egg while it’s still moist?
Sure! :)
Can I use chow mein noodles instead?
Yes :)
Soy sauce and Worcestershire sauce bottles look very similar. 10/10 would not recommend accidentally using Worcestershire sauce.
One of my top ten favorite budget bytes recipes, perfect for a day of binge watching Game of Thrones!!
Mine turned out perfect and it was so simple! Delicious
Can’t believe I waited so long to make this recipe. It’s so good.
I made this last night but I used garlic chili sauce in place of sriracha and veggie pot stickers instead of noodles and cannot wait to make it again.
This is the first recipe from this site that I haven’t LOVED but it’s my personal taste and not the recipe. If you want easy, it’s perfect. I like Asian noodles with more complicated flavors and not buttery or sweet. I added fish sauce after the first bite. If I had fried garlic, I would have added that as well.
I’m in college and always looking for something easy to make that doesn’t require a lot of ingredients! This was delicious! Love the spicy kick!
So impressed with this recipe! Tripled the recipe but left the sriacha at 1 T. (My kids can’t handle the full blown heat level) and made steamed broccoli and your sticky ginger soy chicken ( a family favorite). It was amazing!! All my kids gobbled it up!!
I did the same with the Sriracha–For the first time at dinner in a long time, no talking. Everyone was face down in the bowl! This is so delicious– I’m sure it will be made many many times in our house. Thanks!!!
THIS IS SO GOOD! I also can’t believe how quickly it all comes together. Perfect for nights when you don’t have much time (or when you are in graduate school like me and don’t get home until 9pm and you’re starving). I also made mine a little thai-inspired: I added thinly sliced red bell pepper and shredded carrots to the noodles and sauce in step 3. Instead of green onions, I added chopped peanuts. DELISH. I think if I find that it’s not saucy enough tomorrow, I’ll whip up a batch of Beth’s spicy peanut sauce from the Hoisin Pork recipe and add it in :)
These are KILLER! I doubled the recipe, took Carolyn’s suggestions, and made some tweaks of my own — it’s like the noodle version of stone soup! — so my creation was 1T brown sugar, 1T natural PB, 2T soy, 2T sriracha, 1T sesame oil, and the juice of half a lime. Used flat Korean wheat noodles (what I had on hand), dumped in some baby spinach and a grated carrot, and upped the cilantro and scallions. Oh, and 2 eggs. This is a fantastic “clean out the crisper” type of recipe! The PB gives the sauce a really lovely depth, but doesn’t overwhelm the other ingredients or taste like a traditional peanut noodle recipe.
Now if you’ll excuse me, I have to go eat another bowl!
We eat our variation of this recipe at least once a week. A little less “rooster sauce”, and add shrimp sauteed in garlic. Use whichever rice noodles are cheaper on that week’s grocery run.
THANK YOU Beth for this recipe!
Just thought I’d pop in with my little adaptation, since I love reading what other people do to change up a recipe. I made the recipe as written first, delish! But I prefer a thai-ish flavor profile, so next time I reduced the sugar to 2 tsp, added a tsp of natural peanut butter, and a drizzle of sesame oil. So. freaking. good. Thanks for creating such an awesome base recipe that is so endlessly adaptable!
Your tweak made this recipie so absolutely yummy! Thanks!!