Spicy Dragon Noodles
Oh WOW. These Dragon 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!
15-Minute Spicy Dragon Noodles
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.
Small Batch Dragon Noodles
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.
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 ramen type 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.
Dragon Noodles
Ingredients
- 4 oz. lo mein noodles ($1.13)
- 2 Tbsp butter ($0.20)
- 1/4 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)
Instructions
- 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).
- While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
- 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.
- 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!
Nutrition
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Scroll down for the step by step photos!
How to Make Spicy Dragon Noodles – Step By Step Photos
These 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.
While waiting for the pasta water to boil, mix up the sauce. Stir together the brown sugar, soy sauce, and sriracha.
Melt the butter in a large skillet over medium-low heat. Add the crushed red pepper to the butter as it melts.
Whisk the egg in a bowl…
Pour 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.
When the noodles are finished cooking, drain the water off and then add them to the skillet along with the prepared hot sauce.
Turn 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!
Speaking strictly of nutritional content, this recipe is a sodium bomb. For those, like me, who have to limit sodium, make the following changes: use rice noodles for zero sodium. Instead of soy sauce, make the sauce this way: rice vinegar, sugar, water, and chili garlic sauce to taste. (San Francisco dim sum house dipping sauce) Use a spritz of lime from a lime section for more flavor. Instead of mixing the sauce into the egg, pour it over the finished dish. More flavor.
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Tripled ingredients, needed to double sauce elements to evenly coat.
I used two 3 ounce packs of ramen (discarding the flavor packets) and increased the sauce by 50 percent. This was so good and will definitely be something I crave. When I’ve a bit more time to think about it, I’ll add tofu or steamed broccoli or some other sort of greens, but it is truly excellent as written.
Tasty! I made a chicken breast with broccoli and carrot stir-fry with brown rice and used the sauce. I left out the egg, but did butter with some flour (for thickening) and added the sauce to this on the the stove. I tossed in the cooked chicken and veggies. It was AMAZING. I left out the cilantro and green onions because I had none on hand, but will add next time. I could totally see adding crushed peanuts for texture. A great meal and easy. Thanks!
So good. This may be my favorite recipe from this site so far. Fast and super easy to make. I didn’t make any changes and it was perfect. This is definitely going in my bi weekly rotation.
Excellent recipe! My 16 year-old made this without supervision and it tasted so good. We only had to triple the ingredients because it makes just a small portion.
I had extra cilantro, so I decided to try this and I’m so glad I did! It’s a fantastic and easy meal. Two substitutions I made: maple syrup instead of brown sugar and chili garlic sauce instead of plain sriracha. I’ll definitely make this again!
I love love love this recipe!
Beth, One question: I have made this recipe about 5 times, how do I keep my Lo Mein Noodles from clumping together? I use the Lo Mein ones you show in this recipe and they are delicious.
Hmm, I haven’t had that problem, but in general making sure that you are using plenty of water so the noodles have room to move around as they boil helps. And try stirring a few times while they boil. That should help loosen them up!
I would make sure they are not over done. Once cooked run them under cold water and while they are in the colander drizzle some oil over them and mix well. This will separate the noodles. Hope this helps.
This recipe is amazing! I actually quadruple it to feed my family of 4 and we never have enough. It’s easy, quick, and so tasty. It’s a fav!
I love this recipe and have made it hundreds of times in the past few years! I am often too lazy to track down the noodles and instead use angel hair pasta most of the time.
I also double or triple the sauce because I’m a saucy lady.
The best and most wonderful and life changing way to serve these noodles is on a big bowl of fresh curly kale that has had some avocado squished into it to make a sort of dressing.
To. Die. For.
Makes it more expensive but I always feel good about eating 2-4 cups of kale, lol.
I agree on making extra sauce. It is so good and my fam likes more sauce, so I double the sauce for this. Such an easy sauce too! 1:1:1 ratios.
This was so good. I was looking for something quick but satisfying after feeling under the weather for a few days and not really eating. This checked both of those boxes. I actually ended up making it twice, the second time I made a little more sauce mix and threw in some seitan, also added some garlic and ground ginger.
I didn’t use the egg, crushed pepper, or cilantro and still found this very delicious. I think it’s probably very easy to modify.
These are amazing! I doubled the recipe; added a tbs of chili garlic paste, but did not double the crushed red pepper. Perfect amound of heat, tingly but not overwhelming. My fam has cilantro haters, so I used parsley and felt it was a good swap. The dish would lack if you left out either. I took the advice of another commenter and added some peanut butter plus chopped peanuts to my serving–DIVINE!! It really elevated the already excellent flavor. A new fave!
Oh my this is so good! I have made this at least 10x since being in lockdown. I drop out the egg and add whatever veggies or protein in fridge need used. I had it today with some baby spinach and left over skirt steak. I also added some fresh mango on the side. Yum!!!!
How about shiritake noodles?
I’m sure that would be delicious!
this was absolutely amazing! I ended up using spaghetti noodles instead, and half as much sriracha and crushed pepper. but delicious none the less!