These spicy noodles are so quick and easy to just toss together. I always have eggs and butter on-hand, so the only thing I need to grab are green onions (and those are completely optional).
Another recipe from Budget Bytes, I (again) doubled it to make enough for a meal. Though I'm thinking that some broccoli might make a good side.
- 16 oz. spaghetti noodles
- 4 tbsp brown sugar
- 4 tbsp sriracha (rooster sauce)
- 4 tbsp soy sauce
- 1/4 c. butter
- 1 tsp crushed red pepper
- 4 large egg
- 4 sliced green onion
- 1 tbsp cilantro
Start cooking the noodles according to the package directions.
While cooking the noodles, prepare the sauce. In a small bowl stir together the brown sugar, sriracha, and soy sauce. Set aside.
In a large skillet melt butter over medium-low heat. Whisk eggs in a bowl and then add to the melted butter. Sprinkle red pepper over eggs. Stir gently and cook through. Once the egg is done cooking, turn off the heat to avoid over-cooking.
When the noodles are tender, drain the water and then add noodles and sauce to the skillet with the cooked eggs. 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 on top.