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’ve made this several times and it’s become my go-to “I hate being an adult” food. The sweet-spicy combo always lifts my mood, everything comes out of the pantry except for the cilantro (admittedly I use parsley because I’m one of the cilantro-tastes-like-soap people), and it’s so much tastier and more satisfying than ramen. Also, hits the same craving buttons as pad thai with fewer speciality ingredients.
I’ve made this two days in a row now and I love it! The first time, I cooked it exactly as the recipe stated. The second time, I did not use crushed pepper, used 1 tablespoon canola instead of the butter and doubled the soy sauce and sriracha which made it a little saucier, a little less sweet and gave it the perfect umami taste for me. Thanks so much for sharing the recipe!
Oh, good lord. I made these to use up some left over whole wheat pasta I had in the fridge. Added a little more egg white to the one egg (hungry!) and eyeballed most of the sauce ingredients. Can I just say this is the best thing EVER? YUM. Oh, and I used agave syrup because I’m trying to stay away from sugar. Yep, worked just fine. So so so so so good. Thank you for this amazing recipe.
And I love your blog. :-)
Yum, I made these tonight. Very spicey,, next time I will add two eggs
Or maybe some leftover chicken.
LOVE! I marinated shrimp in sriracha and oyster sauce, and then added to your recipe. My husband raved :)
Love your blog!
schin23 – honey might be pretty good in place of the brown sugar.
What can be used instead of brown sugar?
This is an absolute favorite here. My husband loves these and we make them all the time!
This was SOOO awesome! Definitely adding this one to the regular rotation. However, I had to tone down the heat by only adding 1/2 Tbsp of sriracha. I’m just a wuss :)
this has been my favorite thing i’ve made from your blog so far. i have a feeling i’m going to be making these noodles A LOT. thank you!!
delicious! my husband and i love your blog!
ps i used more linguine noodles and the same amount of everything else and it had just the right amount of kick (not too hot) for me
I made it with rice noodles and amazing. Thanks!
substituted the brown sugar for 1/2 tablespoon mirin and it came out awesome!
I have been craving Asian food, so I tried making this instead of eating out… WOW! I cooked tofu in the butter/red pepper instead of eggs, since I’m not an egg fan. Also added blanched broccoli. It was AMAZING! And it’s taking a LOT of self-control to save the other half for lunch tomorrow…
I love love love love love these. I have made it several times and it seems to keep getting better. I have increased it for our family of 6 to be made with 2 lb of noodles and simply wonderful. A house full of teenage boys can finish these off in a single night.