Name: Sriracha egg noodles with peas
Total time: 25 min
Yield: 2 portions
Ingredients: 4 oz dry lo mein noodles; 2 tbsp butter; 2 large eggs, beaten; 1 tbsp brown sugar; 1 tbsp soy sauce; 1 tbsp sriracha; 1 cup frozen peas, thawed; 1 scallion, sliced; 2 tbsp chopped cilantro; 1 tsp additional sriracha, optional at the table; Water as needed for the stated boiling, soaking, steaming or water-bath step; discard unless a reserved amount is specified

Sriracha egg noodles with peas

Sriracha egg noodles with peas make two portions, with a measured sauce and optional extra sriracha offered at the table.

Published October 11, 2026 · Updated October 17, 2026

2 portions · Estimated 25 minutes

Sriracha egg noodles with peas, scallions and cilantro in a bowl.

Ingredients & method

Before you start: Have thawed peas ready. Beat the eggs, slice the scallion and chop the cilantro before starting.

Equipment: Noodle pot; skillet

Need another measuring unit? Convert cups, tablespoons and teaspoons. Keep the ingredient’s preparation and the recipe’s stated amounts.

Check off ingredients and steps as you cook. Reset clears the check marks; quantities and instructions stay the same.

Method

Make the sauce by mixing 1 tbsp brown sugar, 1 tbsp soy sauce and 1 tbsp sriracha.
Cook noodles in boiling water according to the package.
Drain the cooked noodles.
Melt butter over medium heat.
Add eggs and gently draw a spatula across the pan as they set, lifting and folding them into curds. Continue until fully set with no liquid egg visible.
Add the thawed peas and stir for 2 minutes until hot.
Add noodles and sauce and toss over the heat for 1–2 minutes.
Finish with scallion and cilantro.
Offer the optional 1 tsp additional sriracha separately at the table.

Recipe note: Refrigerate perishable leftovers promptly in shallow containers; use within 3–4 days and reheat to 165°F. Count storage from the original cooking date when using leftovers.

Have the sauce and thawed peas ready

Mix the brown sugar, soy sauce and measured sriracha before the skillet stage. Keep the optional extra sriracha separate for the table. Starting with a mixed sauce makes it easier to coat the noodles evenly instead of trying to dissolve sugar while turning a full pan.

The peas are measured thawed, and the noodles are cooked and drained separately. Have both ready, with the scallion and cilantro prepared, before starting the eggs. The final toss is brief and is not a replacement for the noodles' package cooking instructions.

Keep egg curds distinct during the final toss

Draw the spatula across the pan and fold the setting eggs into curds. Finish that stage with no liquid egg visible before adding the peas. Gentle turns help keep pieces of egg recognizable as the hot peas, noodles and sauce are brought together.

Lift noodles from the bottom when tossing so the sauce reaches more than the top layer. Finish with the scallion and cilantro, then divide the pan into its two portions. Offering the additional sriracha at the table lets each person decide whether to add it without changing the measured sauce for the whole batch.