Spicy Sriracha Noodles
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Spicy Sriracha Noodles are a quick and tasty meal you can whip up in just 15 minutes. These noodles pack a flavorful punch with a mix of soy sauce, brown sugar, and spicy sriracha. You’ll love how simple it is to make this dish.

The recipe uses lo mein noodles, eggs, and a handful of pantry staples. It’s perfect for busy weeknights when you want something hot and yummy without much fuss. Plus, you can easily adjust the spice level to suit your taste buds.

Exact Ingredients List
Here’s what you’ll need to make these tasty Spicy Sriracha Noodles:
- 4 oz lo mein noodles
- 2 Tbsp butter
- 1/4 tsp crushed red pepper
- 2 large eggs
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 2 Tbsp sriracha
- 1 handful fresh cilantro (optional)
- 1 green onion, sliced

These ingredients will make 2 servings. The prep time is about 5 minutes, and cooking takes around 10 minutes.
You can easily find most of these items at your local grocery store. Lo mein noodles are usually in the Asian food section. If you can’t find them, you can use spaghetti or linguine as a substitute.
The sriracha sauce gives these noodles their spicy kick. If you like it extra hot, feel free to add more. If you prefer milder flavors, you can use less.
Don’t forget to grab some fresh cilantro and green onions for a burst of flavor and color on top!

Instructions

Start by mixing the sauce. In a small bowl, stir the brown sugar, soy sauce, and sriracha together. Set this aside for now.
Next, boil water in a pot for the noodles. When it’s bubbling, add your lo mein noodles and cook until they’re soft. Drain them in a colander when done.
While you wait for the water to boil, crack two eggs into a bowl and whisk them lightly.

Melt the butter in a skillet over medium heat. Add the eggs and crushed red pepper, then scramble gently. Be careful not to overcook them.

Once your noodles are drained, add them to the skillet with the eggs. Pour the sauce over everything and toss to coat all the noodles.


Top your dish with fresh cilantro and sliced green onion. Your spicy sriracha noodles are now ready to enjoy!

Possible Substitutes List
Can’t find sriracha for your spicy noodles? No worries! Here are some tasty alternatives you can try:
• Sambal oelek: Use the same amount as sriracha. It’s spicy but less sweet.
• Tabasco sauce: Start with half the amount and add more to taste. It’s thinner and tangier.
• Sweet chili sauce: Use a bit more than the recipe calls for. It’s sweeter and less spicy.
For the noodles, you have options too:
- Spaghetti
- Ramen noodles
- Rice noodles
Don’t have butter? Try:
• Olive oil
• Sesame oil (use less, it’s strong!)
• Coconut oil
No cilantro? Use:
- Parsley
- Basil
- Skip it altogether
These swaps let you enjoy your spicy noodles even if you’re missing an ingredient or two. Feel free to mix and match based on what’s in your kitchen!
How To Make It Diabetes-Friendly
To make this spicy sriracha noodle dish more diabetes-friendly, you can try a few simple swaps.
Replace the lo mein noodles with spiralized zucchini or shirataki noodles. These low-carb options will help keep blood sugar in check.
Skip the brown sugar or use a sugar substitute like stevia. This cuts down on added sugars.
Opt for a low-sodium soy sauce to reduce salt intake. Too much sodium can affect blood pressure.
Add more veggies like bell peppers or broccoli. They’re low in carbs and high in fiber.
Use olive oil instead of butter. It’s a healthier fat choice for people with diabetes.
Keep the eggs – they’re a great source of protein. Protein helps slow digestion and prevents blood sugar spikes.
Go easy on the sriracha sauce. While tasty, it can be high in sodium. Use just enough for flavor.
These small changes make a big difference. You’ll still enjoy a tasty meal while better managing your blood sugar levels.
Tips, Tricks & Storing
Make these noodles extra spicy by adding more sriracha or crushed red pepper. For a milder dish, cut back on the spicy ingredients. You can swap the lo mein noodles for ramen, udon, or even spaghetti in a pinch.
Try adding veggies like bell peppers, carrots, or snap peas for extra crunch and nutrition. Toss them in during the last few minutes of cooking the noodles.
Cook the eggs separately if you prefer them less scrambled. Add them on top of the finished noodles instead of mixing them in.
Store leftover noodles in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water to loosen the sauce.
For meal prep, make a big batch and divide into portions. Keep the sauce separate and add it when you’re ready to eat to prevent the noodles from getting soggy.
Freeze cooked noodles without the sauce for up to 2 months. Thaw in the fridge overnight and reheat with fresh sauce for a quick meal.