Dragon Noodles

$2.04 recipe / $1.02 serving

Ooooh lawdie. This is my new favorite quick fix! It takes about 15 minutes, is 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!

The simple sauce for this recipe uses only pantry staples and perfectly balances sweet, salty, and spicy. 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. That’s what I’m talkin’ about.

I made a small two serving batch because I just wanted something quick and easy. You could easily scale this up, if needed. If you want a heartier dish, try using two eggs rather than just one. Also, I used two tablespoons of butter, which made for a very rich and delicious sauce, but I suspect that it would still be amazing if you cut the butter in half.

If you can’t find the same noodles that I used, don’t fret. You could make this with ramen type noodles or even regular linguine. The noodles are just the vehicle for all of the other yummy ingredients!

Dragon Noodles

Dragon Noodles

4.9 from 167 reviews
dragon noodles
Prep time
Cook time
Total time
Total Cost: $2.04
Cost Per Serving: $1.04
Serves: 2
  • 4 oz. lo mein noodles $1.13
  • 2 Tbsp butter $0.20
  • ¼ tsp crushed red pepper $0.02
  • 1 large egg $0.25
  • 1 Tbsp brown sugar $0.02
  • 1 Tbsp soy sauce $0.02
  • 1 Tbsp sriracha (rooster sauce) $0.08
  • 1 handful fresh cilantro $0.22
  • 1 sliced green onion $0.06
  1. Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
  2. While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
  3. In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
  4. When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

Dragon Noodles


Spicy Noodles

Step By Step Photos

Lo Mein NoodlesThese are the noodles that I used, but you could use any other kind. Ramen or regular linguine would probably be good too. I used half of this 8 oz. pack for two servings. Cook the noodles according to the package directions.

make sauceWhile waiting for the pasta water to boil, mix up the sauce. Stir together the brown sugar, soy sauce, and sriracha.

melt butterMelt the butter in a large skillet over medium-low heat. Add the crushed red pepper to the butter as it melts.

whisk eggWhisk the egg in a bowl…

scramble eggPour the whisked egg into the melted butter and gently stir until cooked. If the noodles are not done cooking yet, turn the heat off on the skillet so that the eggs don’t over cook.

add noodles, sauceWhen the noodles are finished cooking, drain the water off and then add them to the skillet along with the prepared hot sauce.

cilantro green onionsTurn the heat on to low to help evaporate excess moisture and stir everything to coat it in the sauce. Lastly, sprinkle the sliced green onion and cilantro leaves over top. I didn’t even bother to chop the cilantro. Deeeelish!

Dragon Noodles


  1. Susan says:

    This is one of my favorite recipes… like EVER. It’s perfect the way it is but I love adding all kinds of vegetables and doubling (sometimes tripling the sauce). It’s a great way to use up produce that you haven’t gotten around to using in time. It takes very little time to prepare even with the added veggies. I love adding broccoli, peppers, zucchini, carrots, mushrooms, and anything else I might have on hand. Sometimes I chop up some peanuts for a little crunch. It reheats just fine. I usually don’t have the Asian noodles so I use fettuccine or linguine. So easy, inexpensive, versatile, delicious, quick weeknight meal.

  2. Does this reheat well? might double the recipe if it does. Might skip the egg (never been very fond of them) and add some sesame seeds instead. But that’s just me.

    Thanks! this looks really easy. I can’t wait to try it.

  3. I made this tonight and added a pkg of teriyaki flavored frozen broccoli to it. I also skipped the green onions and cilantro. Loved it. I will definitely be making this again.

  4. Forgot the scallions, but used tofu and lime juice.
    Really yum.

  5. This is SO GOOD. Since I can’t handle too much spicy, I added pineapple to my recipe and it balanced it out perfectly. I’m currently in the process of making this again, plus shrimp (which was on sale, buy 1 get 1 free!).

  6. Krystal says:

    This is STILL my favorite quick lunch and even supper. My husband and I are totally addicted to this stuff.

  7. Joseph says:

    So I just moved to Austria for university and I’d love to try this recipe out but I’m having trouble finding sriracha here. Any suggestions for an alternative?

  8. Carmen says:

    I made this recipe for my husband, our 2 kids, and myself and everyone LOVED it. We didn’t have the proper noodles ….so I subbed in thick spaghetti and it was just fantastic. My kids, who shun a lot of anything that’s “new” or funky ….had two servings. They were genuinely annoyed that I insisted on taking the leftovers w. ME to work the next day for lunch. This is a winner of a recipe !

  9. Akiva says:

    At least two or three times a month, I make this. It’s the best with shrimp, also good with chicken, and just fine vegetarian. I always double the recipe (8 oz. noodles and 2 eggs) but triple the sauce; my roommate and I like it a little extra saucy.

  10. Jessica says:

    This is my favorite lazy day food; its so easy to make. I always use at least 4 eggs though. It makes it more of a meal :)

  11. My all time FAVORITE recipe, just as is. Perfection.

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