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 can’t buy sriracha right now. Tabasco makes one, but it’s not the same thing at all. Too vinegary. Think gochujang (CJ Haechandle) would be a good substitute? It would bring the heat, but add funk.
Great sub!
Apparently there is a Sriracha shortage. Is there a hot sauce that will work well in its place?
I believe it’s just the Huy Fong brand of sriracha that is experiencing a shortage because issues with their grower. There are many other brands now that make sriracha and they source their peppers from other growers, so hopefully you can find one made from a different brand. Substituting in a different sauce would require reformulating it because the balance of heat, acidity, garlic, and sugar will likely change.
You might try asian/ethnic grocery shops if you can. I have found a continuing supply of Huy Fong there. Thinking maybe they kept more in stock to meet demands.
This has been my signature dish for nearly 9 or 10 years now, made with little variation from the original recipe (I usually adjust the sriracha amounts to cater spice to current mood, and it’s also really good with chicken, pork, or shrimp).
For those debating whether the fresh ingredients are reaaaally needed or not, I find the cilantro and green onion to be greatly beneficial but ultimately optional, my wife considers both required.
Absolutely delicious.
My family and I LOVE this recipe! We usually add some pan fried Turkey sausage and toss it in with the noodles. Since my kids are not huge on a lot of spice, we decrease the sriracha to 1 tsp or 1/2 tbsp or so. It still tastes great and the whole family enjoys it this way.
These noodles have been on my “to make” list forever. Today I had some pineapple teriyaki chicken meatballs to use up and I thought this would pair well with them and some broccoli. It was perfect! I used honey instead of brown sugar because it’s what I had. Sorry it took me so long but this will be a staple – and so easy that I may even know the recipe by heart now!
I love this recipe! So quick, easy and satisfying! Tonight I added a squeeze of lime on top to finish.
Sometimes I add a tablespoon of peanut butter to the sauce, which is great too.
I only use 1 tablespoon of Siracha, which is spicy enough for me.
Beth does it again with another amazing recipe! I love how all of her recipes don’t sacrifice taste for those of us trying to stay within a budget. I didn’t have sriracha, and used sesame oil instead, but the recipe was still just as good!
This is absolutely delicious and I’m addicted to it. It wasn’t very spicy to my liking, it was more sweet(I have a really high spice tolerance) so I added double the sriracha when I made it for the third time. Perfect balance of spicy and sweet to me. Absolutely delicious.
These were so good, with just the right amount of heat! The Pork Peanut Dragon noodles have been a staple in our house for a while and these have always been on my radar. I finally made them with a few tweaks – used German spaetzel noodles, about 8oz, doubled the egg, added a bag of frozen stir fry veggies and multiplied the sauce by three. Thank you for all of the great recipes!
I’ve been a fan since the original ‘Dragon Noodles’ days. My absolute favorite from this site! I didn’t have lo me noodles so used a 3oz. pack of Top Ramen w/o the flavor packet. Worked out just fine….it’s really all about the spicy sauce, anyway. Thank you, Beth.
A favorite over the years, since it was called Dragon Noodles. We tweak it here and there with additions, but totally follow your base. It is soooooo good. Thank you!
Love this recipe! it’s so good. I made a few changes cause I didn’t want eggs, green onions, and cilantro. I still sauteed them in a frying pan.
Oh my goodness this was so good! I had no idea that something so simple could turn out so delicious. My husband and I both loved this recipe. Definitely satisfied that spicy noodle craving! Can’t wait to make it again.
My favorite meal in the world. So good. Thanks for this recipe.
Isn’t this the original dragon noodles? It’s been my
Go to staple for 5 years!! My absolute favorite recipe of all time ❤️