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 😄
jeez-louise Beth, made this tonight for the 1st time. i have been checking this out for the last couple weeks, and now i’m kicking myself for not trying this immediately. perfect amount of heat, (not over the top) no cilantro,(husband doesn’t like), green onions(awesome). some shrimp on the side made for a great dinner. this household HIGHLY RECOMMENDS everyone try this, you won’t be disappointed.
Awesome! Thanks for the feedback, Rachel! :D
Since you weren’t sure, I froze 1/2 cup last night. Results the next day from the reheated portion are:
1) I packaged it like I do fried rice when I freeze it, squished flat in a plastic baggie, but the noodles don’t break up like rice does so they were stubborn in coming out of the bag. To fix this, either microwave for a few seconds to loosen them up or freeze in a rigid container.
2) Didn’t have a problem with dryness but this may be I doubled the sauce and it was only after one night. Prolonging its deep freeze might increase your chances of drying it out.
3) Since I added chicken, it didn’t reheat evenly, so I had cold chicken and fire noodles, therefore if you know your going to freeze it, either stick to the original recipe or make sure all your add ins are chopped pretty small.
4) I don’t know if it was just me, but it seemed spicier the second time around, though I’ve read of freezing changing seasonings before.
Hope this helps!
Rachel – Wow, that sounds awesome! I’m not sure this will freeze too well, though, because it just doesn’t have enough moisture in it. I feel like it would dry out rather quickly in the freezer. It’s worth a shot, though!
Since I’m not one for my mouth being on fire, I used about half the rooster sauce and substituted the cilantro for some celery leaves, basil, and parsley. Oh, and I threw in some chopped chicken that was marinated in soy sauce, rooster sauce, and sake for 15 min, doubling the sauce mix to compensate for more things to coat. So good, I wanted to eat the whole pan full! In the interest of not doing that though, any word on how well this one freezes?
I cook almost exclusively from your recipes because you make it so damn easy! Finally broke down and bought sriracha today at the store just so I could make this, and it was SO good…too good…I ate all of it in one go. Oops.
Honestly have no idea how it all fit into my stomach.
Thanks so much Beth!
Chelsea – After cooking the eggs I would remove them from the skillet, add some very thinly sliced chicken and saute that until it’s cooked through. Then add the egg, noodles, sauce, and water chestnuts and heat through.
Any ideas on how I should cook chicken and water chestnuts into this recipe? I’m making it tonight :)
I made this yesterday with egg noodles and added chicken. It was so good I might have to make it again tonight! Might be my favorite recipe so far :) Thanks Beth!!
Katie – Yes pad thai noodles will still be great :)
I want to try this recipe but I only have rice noodles (for Pad Thai) on hand. Will this work? Anything special I need to do instead?
Just made this and it was SO good! I didn’t find it incredibly spicy – just right. My grocery store didn’t have lo mein noodles so I used whole wheat “thin spaghetti.” Next time I might add some chicken or beef to make it a little more substantial.
This was fantastic! We did find the portion size a little small – I doubled it and it was just enough for three adults.
This is one I’ve been meaning to try for forever! I don’t know why it took me so long. I just ate both servings, and my mouth is still wonderfully stinging from the sriracha as I write this. I loved the simplicity and the sweet/spicy/salty from the sauce. I think I’ll try it with chicken or beef for dinner some time soon.