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!
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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
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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 love this! I make it with crumbled extra firm tofu and earth balance to make it vegan. Yum and thank you!
I love this! I make it with crumbled extra firm tofu and earth balance to make it vegan. Yum and thank you!
Carameltesting – I would add the chicken to the skillet before the eggs, cook the chicken until it’s done, then remove the chicken and scramble the eggs as directed… If the pan looks dry by the time the chicken is cooking, be sure to add a little more butter or oil before you start cooking the eggs. Also, make sure to cook the chicken into small pieces so that it cooks quickly.
At which step should I add raw chicken pieces if I wanted to make this with chicken?
This looks delicious and I can’t wait to make it :)
I can’t believe I missed these when they were originally posted, because spicy + easy + cheap = automatic win, but after seeing them on your “Best Of” post I had to try them. Amazing! Definitely headed for the regular weeknight rotation, as they only took me 30 minutes from start to finish (and that included washing up!) and I’m looking forward to the leftovers for lunch tomorrow.
So I normally hate cooking for my husband because he always finds something to complain about. I made this for dinner tonight though and not only did he love it but he said he’d actually pay for it in a restaurant so I think this one was a definite winner! Thanks so much :D
Made this tonight because at 8 pm I needed something quick and wanted something tasty. It was delicious. Thanks for the recipe!
I finally made this tonight after thinking about it for weeks-just as simple and amazing as everyone has said! Sriacha butter sauce has me thinking about making some “rooster” wings. Thanks!
Just discovered your website last week and have made a few recipes. All of them divine. This I made tonight and it is so good! I think I might try it with some crushed peanuts next time too. Yum, yum! Thanks for sharing your incredible creations!
This is one of my unhealthy favorites. We’ve made it so many times – and I already probably have a comment above, but the last time we decided to try it with shrimp in it. I added the raw shrimp to cook in the sauce before tossing it with the pasta. Just wanted to put an FYI out. Doing that waters the sauce down…. I think what left the shrimp as it cooked down made it a lot less spicy. So next time I’ll cook the shrimp alone and def add it after it’s cooked through.
Today is the 4th time I’m eating this meal this week. Quick, easy, few ingredients, I just threw in some veggies because I made it so often, and YUM!
OH MY GOSH OH MY GOSH OH MY GOSH!!!!!!!!!!!! THIS WAS SOOOOOOOOOOOOOOO GOOOOOOOD! I will NEVER again just eat spaghetti when I am out of ideas for dinner. Or lunch. Or breakfast! I seriously had to stop myself from eating the second serving. I kept telling myself, ‘Just think. Lunch tomorrow. Lunch tomorrow!’ I am just loving your site and recipes. New follower! THANKS!
I have been staring at the left over spaghetti noodles all day, with no idea what I wanted to do with them. I went to your blog like I always do when I need ideas. I warmed the noodles up in a pan with sesame oil. I put tomato slices and shredded carrots in with the eggs at the end of cooking just to warm them. I left the sauce as a condiment on the side as we were also serving to children who eat spicy food but used this as a learning tool on how hot a dish can be, before the sauce is added. Served a frozen salmon patty, (from costco)that was cooked in the oven. Some had the salmon on top, others on the side of the noodles. All dipping the salmon in the sauce! Thanks Beth for the recipe and all the contributed ideas. I have been cooking/married for 36 years. Planning “whats for dinner” makes my brain hurt anymore.
I just made these, and oh my goodness, so delish! I couldn’t find lo mein noodles Ithe storeso I used wide rice noodles instead. Also upped the egg. But I loved the richness the butter added, and it was just the right combo of spicy/sweet/salty. Thanks for another great recipe :)
Love this! I found your recipe on Pinterest and made it the other night… WOW – this is amazing! I double the recipe using 8 oz. of noodles and it was perfect for my husband and I. I may add some chopped peanuts & bean sprouts to this to make it even more like a spicy phad thai. EXCELLENT! Already planning on making it again in a few days. Thank you so much for the recipe!