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 😄
SO GOOD. I couldn’t find rice noodles at the store with the whole grocery shortage, but I was able to use fettuccine. I love that this is made with super basic ingredients that I have around my house on a normal basis. Since Covid-19 has made me anxious about buying loose produce, I used semi-dried, refrigerated cilantro in a cup. It’s good, but I know using the fresh on the stalk stuff will be better. Thanks again :)
This is one of my favorite recipes of all time! I like to double the sauce!
I am slow to the party, but I made this for the first time last night. I love this basic and adaptable recipe. I made mine vegan by subbing vegan butter (could leave it out but it does add richness) and leaving out the egg. I think I tripled the sauce recipe, LOL. I didn’t have any brown sugar in the house so I subbed some agave nectar and maple syrup. This is a great recipe for using up odds and ends. I finished off an open package of udon noodles and added some stir-fried onion, red bell pepper, frozen broccoli, edamame, and sriracha tofu. I topped with the cilantro, green onions, and then added a drizzle of sesame oil and unsalted roasted peanuts. So dang good. With the added veggies, I had plenty for leftovers for lunch today. I can’t wait to dig in at my desk!
Making this for the 397th time tonight! It is our absolute favorite! A constant go-to. The only thing I do different is double the sauce but not necessarily the Sriracha. And add chicken. Soooooooo good! THANK YOU!!!
How would you adapt this for someone who does not love a lot of spice but still be sure you have enough sauce?
You could certainly omit the sriracha to start and see what you think. You’ll still have plenty of sauce.
Does this hold up well in the freezer?
I’m not sure this will freeze too well, though, because it just doesn’t have enough moisture in it. I feel like it would dry out rather quickly in the freezer. It’s worth a shot, though!
I added boiled peanuts and it sent the flavor sky high!!
Oh that sounds like a delicious addition!
Put off making this for a long time because the butter/soy combination seemed odd to me. However my son brought his new girlfriend over for dinner and I didn’t know she was a vegetarian till the last minute. Thought of this as I had all the ingredients and it was super quick. Everyone loved it and it has been requested several times since. Way better than lukewarm, overly salty takeout!! Thanks for one if the best recipes I’ve found in a long time. You have a new fan of your blog.
Way to think quickly on your feet Jan! Happy to hear you found something for everyone. We’re glad you found us!
I used to make this in undergrad out of financial necessity, but I continue to make it out of love for this meal 🙂 I like that it’s so customizable. Thanks for great recipes!
I love this! Glad to hear it’s still a favorite.
Made this for the millionth time last night. Absolutely my favorite pregnant craving. I cooked a little shrimp before adding the egg to the butter/pepper mixture. It really doesn’t get any better than this.
Congratulations Rachel! Love adding the shrimp too.
Gave it fie stars because I love all your recipes in general. Loved the flavors, for my taste would have liked more sauce, what could I add to make it more saucy and not loose the basic flavor. Am a huge fan and have given your book to all college grads in our family as a starter gift. Thank you, Beth!
Thank you Stella!
My sister would make these amazing egg noodles in my childhood, and it was only soysauce and a TON of butter. When I went to college I sometimes would make this simple butter+soy sauce recipe, and I remember a friend when he tried it was extremely impressed (by something so basic!). Obviously, butter+soysauce is not the best recipe on the planet, and I as I grew more experienced with soysauce would try to learn how to “upgrade it” to have more complex flavors without losing what made it so great. But my experiements never turned out very great, and only really downgraded the thing as a whole. Thank you for this recipe, as I think it is the “complete” version of something I’ve been searching for a long time. Its a very balanced dish that has that nostalgic flavor it it! Thanks
That’s great Steve! Thanks for sharing!
Loved it! So easy and delicious. Never going back to regular ramen.
Wahoo!!
Perfect no need to go shopping recipe, great in a pinch and customizable!
Thanks Aviva!
Ok, this kept coming up on my Pinterest and during a lazy day when I really didn’t want to cook, I decided to come back to it to make it for a quick lunch. I stuck to the basics, but I love that it’s such a versatile recipe because you can add any protein and veggies you want. Will definitely make this again! Used spaghetti because it was all I have and while I would prefer this with an Asian noodle, it was still amazing.