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 make this all the time! I’ve found linguini works really well for the noodles, as it’s quite chewy, reminding me a bit of northern Chinese wheat noodles. I usually add some veggies — zucchini works especially well — and Beth’s speculation is correct that you need more sauce. I cook the veggies in butter and a bit of the sauce, take them off and put them in the eating/serving bowl, add more butter, and then follow the instructions from there. Usually for one person I use one egg, some veggies, and the full 2-person compliment of sauce (1T each item). If you’re curious about the cilantro aspect, I’m a big cilantro fan, but rarely have any around. This recipe is just as good without it. Finally, I don’t find this recipe very spicy, so if you’re a bit of a spice wimp you probably don’t have to reduce the Sriracha as much as you think.
In what world is a dash of red pepper flakes and a squirt of sriracha considered “Burn a hole through your stomach” spicy?
2012 when this was originally published. Hot sauce and heat popularity have increased tenfold in the last decade. I don’t know if you remember the start of the Sriracha fad but people thought it was spicy-spicy.
If she did not say this, people would comment complaining that it was too spicy. Apparently you cant win :)
Been making this for years. I prefer it with the garlic chili sauce (made by huy fong, same brand as sriracha). Sometimes I do half sriracha, half garlic chili. Delicious all around. I most often have ramen or egg noodles on hand, and both work really well with this, though the width of the egg noodles catches the sauce better. Made it dozens of times without having cilantro or green onions on hand, and it’s still delicious, so don’t sweat it. I double the sauce.
One of my favorite meals I make this all the time. I like adding shrimp and cooking eggs in butter and chili oil to give it an extra kick. My go to recipe when I’m craving some spicy noodles!
Very easy and quite tasty! Was making for a vegetarian and meat eaters, so I cut up chicken breast and marinated in garlic oil, Sriracha, rice vinegar, soy sauce and toasted sesame seed oil which I cooked in a separate pan. Meant to add fried lo mein noodles on top but forgot, but will definitely be making this again.
Oh i also through in a bunch of steamed broccoli which worked really well.
Beth nails it out of park with this one. This is an old standby- I’m actually moving this week and was able to still make this (without the red pepper flakes bc I moved all my spices)—- I used honey- melted it with the soy sauce to full dissolve and it was as good as it is with brown sugar.
I always do 2 eggs.
Such an easy, filling, delicious meal.
Very good! I def. went only 60% of the way with the sriracha and that was good for me. It was still plenty spicy.
Good on its own or as a base recipe for something else. So easy to toss leftover chicken in, and I love everyone’s suggestions of adding peanut butter inside for a peanut sauce. I’ll have to give that a try sometime! Delicious, quick, and inexpensive to make. I’ve been making this recipe for years. If you don’t like spicy food so much, I’d recommend cutting back on the siracha to maybe a teaspoon or 1/2 Tbsp cause this has some kick to it.
Will this recipe still taste good without the sugar?
Personally, I don’t think it will be as good. The sugar balances the flavors.
This has become a go to for a quick meal. Add veggies, or meat (shrimp, scallops, chicken) if you have it for a slightly different twist. Want something Pad Thai like? Mix a teaspoon of peanut butter into the sauce and hit it with a bit of lime when serving. This is a fantastic base recipe that can be used in so many ways!
I started making these this month. I can’t stop making these. I told my friend to make these. Now she can’t stop making these. Dragon noodles are life.
I like to pop in some mixed veg to the noodles, and I use Frank’s Slammin’ Sriacha (sp?) sauce instead of Rooster Death Sauce–may not be as authentic but keeps it flavorful-yet-digestible. Thanks for this awesome recipe.
(Oh and I meant to add that this recipe is SO USEFUL for using up cilantro!)
Yummy and easy!
I love this sauce, use it on myriad things. Just made a big bottle of it, have a question: Does it need to be refrigerated? Thank you.
I would, just to be safe. :)
I’ve been riffing on this recipe for almost 7 years now and it’s still my go to “need something delicious in 15-20 min” recipe. I often make it with spaghetti noodles since that’s what’s always in my pantry and when the eggs are almost done cooking I add in about a tablespoon of peanut butter and melt it to turn it into a bit of a peanut sauce. Sometimes I throw in chicken or tofu if I need to use stuff up. I made this recipe in my undergrad days, when I lived in Africa, and now when I’m in grad school – it’s a recipe I can always count on since the ingredients are cheap and almost always in my house (except the cilantro–which is essential). Probably one of my most frequently made meals ever… it’s that good.
I LOVE this! Spicy, sweet, with endless possibilities. I didn’t use egg – instead, added a bit of leftover chicken breast. Doubled the sauce because – yum! I garnished with green onion, added a squeeze of lime and a handful of peanuts. Best lunch on this gray, cold, winters Wisconsin day.
My 13 year-old daughter made this and she says that it was quick, easy, and yummy. I think that this dish was so, so, so good! The flavors were amazing and the sauce was so yummy! Thank you so much! This recipe is one of our favorites!