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 😄
Holy crap I could eat like 12 bowls of this stuff. It’s so good.
While 12 bowls isn’t recommended, I think I could too! :)
This recipe is a unicorn! Everyone in the family loves it, and it’s infinitely adaptable to whatever protein we have on hand. It’s easy enough to know by heart and one of those recipes that takes to bulking up with extra veggies perfectly.
It’s often requested in our house and I’m always happy to have it on the menu. I love it so much!!
Happy to hear it DeeDee!
This recipe has definitely been added to the standard weekly rotation that drives my college-student life. I’m small and weak so I leave out the sriracha entirely and up the soy sauce and brown sugar sauce to compensate and its so hecking good! It’s also fast and easy and makes the perfect amount for one serving!
Not weak! Just like things less spicy :P
We make this over and over and over and… thank you!!!
We add chicken breast and double the sauce cuz we use more noodles (linguine). And then….we eat it all!!!!
Can’t go wrong with more sauce and added protein! Thanks for sharing Cindy!
I think I added to much sriracha because my husband and I had a good sinus clearing. But my goodness it was fantastic! I decided to add 1lb of chicken just to give it some additional proteins and it turned out perfect. I removed the chicken before cooking the eggs (tripled the recipe for leftovers!) and then right after the eggs where done added everything together. Absolutely amazing dish! Also in a crazy attempt to tone down the spicyness I added some sour cream and it made the dish into a creamy version. I might try that on purpose next time (btw didn’t do any for the spicy LOL) Thanks for this recipe!!!
Do you have to use the egg? Could you use chicken instead?
You can definitely do some chicken instead. :) I’ve also done shrimp and ground pork.
Love this recipe, I have been using it for maybe 5 years. My husband does not like eggs, so I marinate some chicken and use that for the protien, so yummy. Thanks!
I made this tonight and it was so good! I was making this for my husband and almost 2 year old so I cut the sriracha down to 1 T and only used a dash of crushed red pepper. My daughter ate this with veggies on the side, but she really liked the eggs in it. Next time I will reduce the sriracha a bit more.
We love this recipe. It has been a “go to” for 6 years. It is still one of the best recipes on the internet. Thanks!
This sounds strange, but adding 1-2 tbsp of peanut butter to the sauce really elevates it to another level. You should absolutely try it.
We love this at our house, thank you!!
About to make this for the second night in a row. I was super skeptical about this recipe but I was SO WRONG. This is delicious stuff. The only things I did differently was use less crushed red pepper – just cause I’m a wimp when it comes to spicy – and added one extra egg. This will be a regular at my house!
Absolutely. Delicious.
Stellar.
Probably the singular best time to taste ratio for a recipe I have ever experienced.
Very, very well done Beth, this recipe deserves it’s reputation.
2nd time making it within 1 month. This time, I sauteed crushed pepper, along with skinny juliennes of red pepper, carrot and scallion whites. Cooked angel hair for 2 minutes, adding a full pack of rinsed bean sprouts for the final 30 seconds. Transferred pasta/sprouts to saute pan, combining well. Topped with green part from scallions, fresh parsley and broken up soft boiled egg.
Next time: omit the crushed red pepper and try oil rather than butter
I would just like to thank you oh so very much for creating this recipe. This recipe has become one of my all time favorites. It is my go-to when I’m having personal dinner, when I want to impress friends for dinner, or even cold for breakfast! It is so simple, so fast and so perfect. So, thank you!!!