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 😄
Easy and uses things that are often on hand, so will make a great last-minute meal. I added some frozen stir fry vegetables to the butter before the eggs, and that worked well. I didn’t realize that I was down to the dregs of my sriracha bottle. I bet the recipe will be even better next time with fresher sriarcha!
This recipe is going to be hard on my waistline. I found myself making this way too late. They are just too good and so easy. I had udon noodles on hand and they were great. Simple to adjust for a meal or late-night snack.
I’m feeling under the weather, so I wanted easy comfort food. This was perfect as always. Since I’m not feeling great, I only did a tiny bit of sriracha. I added a little drizzle of sesame oil and some sesame seeds for garnish.
This is a perfect recipe for when you want takeout but don’t want to pay for takeout! So yummy and easy to make.
Love this recipe! Instant go-to when I need something yummy and healthy-ish fast. I love how customizable it is and how yummy even when you don’t have all the ingredients or follow every step perfectly. The bones of the recipe stand strong each time!
This is one of my teen son’s fav recipes to make. It’s quick, easy, filling, and delicious. Recipes like this make me feel like he’ll be able to manage feeding himself once he heads off to college next year! We like to add a bit of frozen veggies to it to give it some extra fiber and nutrition (broccoli is especially good).
Always a favorite. Have been making them on a regular basis for several years. Soooo good. So easy. We add cooked chicken breast to ours. Yum! Oh and we just use linguine.
These noodles are amazing. I made them years ago but did find them too spicy with the sriracha (sad). How can I stretch the sauce out when reducing the sriracha? Which liquid would go well?
You shouldn’t need to add anymore liquid really! If you feel like its too dry for you, you could always just add a tbsp of water or broth to the sauce mixture.
I did a modified version and used what I had (I had some org spaghetti pasta, tamari, TJ’s Calabrian hot pepper sauce, eggs, and butter), I decided not to use any sugar, turned out well, thank you
Super delicious. They’re not very spicy to me, but I’m okay with that, just the right amount of bite. Also very easy to make and that’s always a plus especially if you’re a bit lazy with cooking like me :p
This tastes great as written but I also enjoy it with basil subbed for the cilantro.
Did you use Thai Basil or Italian (the typical standard)?
Could you use Ramen Noodles in this Recipe?
Sure! Just cook them according to the package directions and toss with everything else!
Great…can’t get any easier!
wasn’t totally in love with this recipe, but i also didn’t add in the green onions so that may be messing up the flavor profile a bit. i found it to be slightly more salty than i like and i attribute that to the soy sauce.
I’ve been making this recipe for over ten years… started out when I was a college student, and now, sometimes after I tuck my kid into bed, I sneak back into the kitchen and make this for myself. It’s a comfort food for sure.
This recipe has been a favorite for years. Today I subbed chili crisp for the red pepper flakes (scrambled with the eggs) — delicious too, no surprise there! I love herbs in this (especially shiso!) but it’s still fantastic without. Chopped peanuts are a great addition!