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 😄
We are really on the same wavelength today. I made something very similar for dinner tonight using what I could find in the fridge.
I have been making these noodles for years and love them so much! I ALWAYS triple the sauce though. I find after this sits in the fridge overnight it becomes pretty dry and the noodles have soaked up whatever residual sauce there was. For some reason I can NEVER find lo-mein. Not once actually have I ever made this with the noodles it calls for, I typically use linguine which works great. That could be why it soaks up the sauce so much 🤔 Anyways, these are a staple meal for us!
This was fantastic. ultra fast too. My kids loved it. I think next time I’ll saute some sliced mushrooms and carrots then toss in the eggs. I think this would be great, too, with a small can of chicken to make it the ultimate pantry meal.
I made these with gochujang in place of the Sriracha. They were soooo spicy, but I couldn’t stop eating. Added tofu and a bunch of veg. It came together so quickly. I will definitely be making it again soon.
You forgot the Peanut butter to feed 3 people 2 Table spoon should work half a cup for 5 people
These came out sooo good! I used gochjang instead of Sriracha because that is what i had on hand. Added tofu and veggies. Will definitely be making again and again.
Made this twice and used Udon noodles b/c I didn’t have and couldn’t find lo mein…it was delicious and fast and simple. You can substitute diced chicken, but it’ll take longer because it needs to be cooked through etc..thanks for another
great recipe..simple, fast and buget friendly.
I love this recipe! I use whatever noodles I have…spaghetti, ramen, egg noodles, etc
Sometimes I add peanut butter to the sauce, I also vary the amount of Siracha for less heat.
I don’t eat noodles, but used shredded cabbage, instead. This was awesome! The perfect amount of flavor without a ton of ingredients, time, or money. Thanks for sharing!
Did you boil the cabbage first or just add as-is? I’m interested in this if you wouldn’t mind explaining your process a bit.
I have tweaked this to use coleslaw mix (pre-shredded cabbage and carrots) instead of noodles.
I melt the butter with red pepper. Add coleslaw mix and cook for a few minutes until it starts to wilt a bit. I mix the sauce on the side while the cabbage cooks. Once the coleslaw is cooked enough, I add the sauce to the coleslaw mix and incorporate. I move the coleslaw to the side in the pan and cook the egg right in the middle of my pan and then mix it all together once the egg is mostly cooked. Top with green onion and cilantro.
Made this tonight and it was so yummy! I did add a little more soy sauce, like a tablespoon or so, I think it rounds out the spiciness a bit more!
When did you DOUBLE the sriracha in this?! Beth. What is your heat tolerance.
😂 I swear, this brand of sriracha has gotten less spicy over time. I did some digging and it is confirmed that at some point years ago they switched their supplier for chile peppers and I think that’s what did it. I’m sure my tolerance has increased a bit over time, too, but I definitely think the sauce itself got less spicy. 😅
We LOVE this dish and it’s apart of our rotation. I’ve made it many ways but our favorite is with some frozen stir fry veggies and with marinated boneless skinless chicken thighs. I have made it with crispy chick peas, tofu, shrimp and extra eggs/soft boiled eggs and it is always excellent. I definitely double and usually triple the sauce and I don’t use the crushed peppers. I love to add fresh ginger too!
When it says soy sauce in a recipe, does it mean light or dark?
The basic soy sauce that is found in most U.S. grocery stores is, unfortunately, not labeled light or dark, but according to this article it is dark soy sauce.
I modified this recipe slightly by adding cooked marinated chicken breasts to the mix. The marinade was a riff off the sauce, with the addition of minced garlic, because I’m shamelessly fond of it. (I let it sit in the marinade for at least an hour, upwards of 4.) Cooked off the chicken, then added it back to the noodles when they were nearly ready. It’s AMAZING. I won’t lie. I made it twice in one week, ate the leftovers in between, and still bring it out when I’m in the mood for something spicy, Thank you for the recipe!
This recipe is so delicious and flexible!! Definitely adding to our weekly rotation.