Spicy Sriracha Noodles
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!
Originally posted 8-7-2012, updated 11-16-2021.
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
Ingredients
- 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.
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 😄
Made this tonight and it was so yummy! I did add a little more soy sauce, like a tablespoon or so, I think it rounds out the spiciness a bit more!
When did you DOUBLE the sriracha in this?! Beth. What is your heat tolerance.
😂 I swear, this brand of sriracha has gotten less spicy over time. I did some digging and it is confirmed that at some point years ago they switched their supplier for chile peppers and I think that’s what did it. I’m sure my tolerance has increased a bit over time, too, but I definitely think the sauce itself got less spicy. 😅
We LOVE this dish and it’s apart of our rotation. I’ve made it many ways but our favorite is with some frozen stir fry veggies and with marinated boneless skinless chicken thighs. I have made it with crispy chick peas, tofu, shrimp and extra eggs/soft boiled eggs and it is always excellent. I definitely double and usually triple the sauce and I don’t use the crushed peppers. I love to add fresh ginger too!
When it says soy sauce in a recipe, does it mean light or dark?
The basic soy sauce that is found in most U.S. grocery stores is, unfortunately, not labeled light or dark, but according to this article it is dark soy sauce.
I modified this recipe slightly by adding cooked marinated chicken breasts to the mix. The marinade was a riff off the sauce, with the addition of minced garlic, because I’m shamelessly fond of it. (I let it sit in the marinade for at least an hour, upwards of 4.) Cooked off the chicken, then added it back to the noodles when they were nearly ready. It’s AMAZING. I won’t lie. I made it twice in one week, ate the leftovers in between, and still bring it out when I’m in the mood for something spicy, Thank you for the recipe!
This recipe is so delicious and flexible!! Definitely adding to our weekly rotation.
I make this all the time! I’ve found linguini works really well for the noodles, as it’s quite chewy, reminding me a bit of northern Chinese wheat noodles. I usually add some veggies — zucchini works especially well — and Beth’s speculation is correct that you need more sauce. I cook the veggies in butter and a bit of the sauce, take them off and put them in the eating/serving bowl, add more butter, and then follow the instructions from there. Usually for one person I use one egg, some veggies, and the full 2-person compliment of sauce (1T each item). If you’re curious about the cilantro aspect, I’m a big cilantro fan, but rarely have any around. This recipe is just as good without it. Finally, I don’t find this recipe very spicy, so if you’re a bit of a spice wimp you probably don’t have to reduce the Sriracha as much as you think.
In what world is a dash of red pepper flakes and a squirt of sriracha considered “Burn a hole through your stomach” spicy?
2012 when this was originally published. Hot sauce and heat popularity have increased tenfold in the last decade. I don’t know if you remember the start of the Sriracha fad but people thought it was spicy-spicy.
One of my favorite meals I make this all the time. I like adding shrimp and cooking eggs in butter and chili oil to give it an extra kick. My go to recipe when I’m craving some spicy noodles!
Very easy and quite tasty! Was making for a vegetarian and meat eaters, so I cut up chicken breast and marinated in garlic oil, Sriracha, rice vinegar, soy sauce and toasted sesame seed oil which I cooked in a separate pan. Meant to add fried lo mein noodles on top but forgot, but will definitely be making this again.
Oh i also through in a bunch of steamed broccoli which worked really well.
Beth nails it out of park with this one. This is an old standby- I’m actually moving this week and was able to still make this (without the red pepper flakes bc I moved all my spices)—- I used honey- melted it with the soy sauce to full dissolve and it was as good as it is with brown sugar.
I always do 2 eggs.
Such an easy, filling, delicious meal.