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 😄
These are amazing! I substituted buffalo sauce for the sriracha, as I didn’t have any, but I’m already hooked! Thanks so much for sharing!
Used papperadelle for the noodles and coconut sugar for the brown sugar…I’m in heaven!
I have tried this as written many times, and it is a fabulous recipe…both in taste and simplicity. I love recipes that are simple in ingredients, but complex on flavours. This morning, I had in mind to make a couple of scrambled eggs, and serve them with a dollop of siracha (on the side). Then this recipe came to mind, so I decided to take a part of it and make it into a breakfast meal. So I meltd about a tsp of butter, added a good squirt of siracha to the hot melted butter, stirred, then added two eggs. I scrambled everything together and cooked until the eggs were just done. Serve this with a slice of toast, and you have a great breakfast that is a nice twist on plain scrambled eggs. The butter/siracha combo added a wonderful spicy and velvety texture to the eggs, which are anything but bland. The more siracha you add, the spicy your eggs will be. Happy discovery!
Just made this for lunch. Quite good but made a lot of dirty dishes. Unfortunately I didn’t have an cilantro at all but next time! I used half Of the rooster sauce an it was the perfect amount for heat and flavor without burning a hole in me.
I have been looking for something like this recipie. Can’t wait to make this. Thanks!
Just made this for dinner and it was SO DELICIOUS! Even my husband (who has always given pasta the cold shoulder) adored it!
I put a little less sriracha than asked for but the hubby added extra to his. Also, I adore green onions so I added a TON to my bowl!
I love this recipe for a number of reasons, but mostly because it’s perfect on it’s own or as a base to so many other variations!
Thank you!!
soo oogooodo good :)))
This looks delicous and should be simple to make.
I have been waiting for lunch to be able to have this!! Delicious!
I just made this with rice noodles. I also added some lime juice to the soy mixture. Delish! Thanks for sharing!
Really Awesome recipe. Perfect easy side dish. I made it into a full meal. I tripled it, only change to the recipe was I added a teaspoon per batch of rice vinegar. Most of my ingredients averaged out to be the same as yours except the wide flat noodles I get from our asian store are only $0.12 an ounce. I figured the triple batch cost me a total of $4.20. I got a pound of 20-count ez-peel shrimp on sale for $7. I sauteed the shrimp in half the butter and used the other half for the egg, so I did end up with all the butter in there. It made 4 very hearty main dish servings for a total of $11.20, that’s $2.80 a serving!! For an all-in-one dish dinner, with Shrimp, I think that is awesome. Will make again as a side dish, and might try with chicken for dinner again. Thanks for the recipe!!
I made this and added a spoonful of chunky peanut butter to the sauce. YUM.
Mmmmm I just finished eating a bowl. SO GOOD. I didn’t add the red pepper to the eggs because we only have extra-extra hot red pepper, and, well, my lips are burning from the rooster sauce. SO GOOD. Seems like it’s great for hot *or* cold. I bet a splash of lime would be awesome, too. Thank you for this!!
This is delicious! Thank you for such an amazing recipe. Can’t wait to make it again.
I made these yesterday ! Yummy ones !
But I should be careful with the sriracha omg. Still hurts !