Quick spicy noodles with egg and sesame

Ingredients

• 200 gegg noodles or thin rice noodles
• 3eggs
• 3 tbspsoy sauce
• 1 1/2 tspsesame oil
• 1 tsprice vinegar
• 1 tsp (more to taste)sriracha
• 1 tsphoney
• 2spring onions, thinly sliced
• 1 tbspsesame seeds
• for fryingsunflower oil
• a pinchsalt

Instructions

1. 1

   Cook the noodles

   Cook the noodles according to the packet instructions, usually for 3–4 minutes. Drain them and set aside.

2. 2

   Mix the sauce

   Meanwhile, stir the soy sauce, sesame oil, rice vinegar, sriracha and 1 tsp honey together in a small bowl. Taste and adjust to your liking.

3. 3

   Scramble the eggs

   Heat a splash of sunflower oil in a frying pan over high heat. Beat the eggs with a pinch of salt, then scramble them quickly until just set. Take them out of the pan.

4. 4

   Toss the noodles

   Put the drained noodles in the same pan over medium heat. Pour over the sauce and toss well to coat.

5. 5

   Fold in the eggs

   Add the scrambled eggs and fold them gently through the noodles.

6. 6

   Garnish and serve

   Divide the noodles between two plates and top with sesame seeds and sliced spring onion. Add a few drops of extra sesame oil if you like, and serve straight away.

What are spicy egg noodles?

This is a quick noodle dish in the broad Asian-inspired style, bringing together noodles, egg and a punchy soy-based dressing. The recipe’s appeal is its contrast of savoury, tangy and spicy flavours with a little sweetness from honey.

Scrambled egg makes it more substantial, while sesame seeds and spring onion add a finishing crunch and freshness. The sauce is mixed before it reaches the pan, so it is easy to adjust to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 565 calories, 23g protein, 75g carbs, 20g fat.

Most of the carbohydrates come from the noodles, while the eggs provide much of the protein and the sesame and frying oils contribute fat. Soy sauce is the main source of sodium. Add steamed greens or a crisp salad alongside to round out the plate.

Choose your noodles

Noodle choice: egg noodles give the dish a chewy, savoury base, while thin rice noodles offer a lighter, more delicate texture. Either works, but follow the packet directions because cooking times differ.

Drain well: excess water can dilute the sauce. Once drained, the noodles are ready to go straight into the pan.

Make a balanced sauce

Seasoning: soy sauce supplies the salty, savoury backbone, while rice vinegar brings acidity and sesame oil adds its distinctive aroma. Honey rounds out the sharper flavours.

Heat: sriracha gives the noodles their spice. Taste the mixed sauce before adding it to the pan, and add more sriracha if you prefer a hotter result.

Keep the eggs tender

Hot pan: scramble the beaten eggs quickly over high heat and remove them as soon as they are just set. They will be folded back into the noodles later, so cooking them for too long at this stage can make them dry.

Gentle finish: fold the egg through the noodles rather than stirring vigorously. This helps keep soft pieces of egg intact.

Toss without overcooking

Medium heat: once the eggs are out, use the same pan to warm the noodles with the sauce. Toss until the noodles are coated, then fold the egg back in.

Serve promptly: the noodles are best while hot and glossy, before they have time to sit and soak up too much of the sauce.

Finish and serve

Fresh topping: sliced spring onion adds a crisp, savoury bite, and sesame seeds bring a nutty finish. Sprinkle them on just before serving.

On the side: pair the noodles with a simple cucumber salad or steamed greens for a fresh contrast. Keep the side lightly seasoned, as the soy-based sauce is already savoury.

Recipe notes & tips

• Have the sauce mixed and the spring onions sliced before you start cooking.
• Use the noodle packet's cooking time as a guide, since egg and rice noodles can vary.
• Drain the noodles thoroughly so the sauce stays concentrated.
• Keep the eggs slightly soft when you remove them from the pan.
• Taste the sauce before tossing it with the noodles and adjust the sriracha to suit you.
• Serve immediately for the best texture.

Variations

• Add vegetables: toss in thinly sliced greens or grated carrot as the noodles warm in the pan.
• Use rice noodles: choose thin rice noodles for a lighter, more delicate base.
• Make it hotter: increase the sriracha a little at a time to suit your preference.
• Add extra crunch: scatter more sesame seeds over the finished noodles.
• Finish with lime: squeeze a little lime juice over the dish for a sharper, citrusy note.

Common mistakes to avoid

• Overcooking the noodles: follow the packet timing and drain them promptly so they do not turn soft in the pan.
• Watery noodles: drain them thoroughly before adding the sauce.
• Dry eggs: take them out as soon as they are just set, then fold them back in at the end.
• Burning the eggs: keep them moving as they scramble over the high heat.
• Too much heat: taste the sauce first and add extra sriracha gradually.
• Leaving the dish to stand: serve it straight away so the noodles do not become overly soft.

How to store

Store leftovers in a sealed container in the fridge and use within 2 days. Reheat in a frying pan with a small splash of water, stirring until piping hot; the noodles may be softer after storage.

Frequently asked questions