Turn up the heat with these easy Firecracker Spicy Noodles! Ready in just 15 minutes using a package of ramen noodles, these tangy, spicy, and slightly sweet noodles are almost too good to be true.
Firecracker Spicy Noodles
This recipe brings me back to my early twenties. You know, the magical, miserable time when you had about two dollars to your name and had to get creative with some ramen noodles? This is by far my favorite way to dress up that store-bought staple! The noodles are cooked (go ahead and throw away that super salty packet), then they’re tossed with bold ingredients like buffalo sauce, soy sauce, brown sugar, and lime juice. The spicy, sweet, and tangy sauce clings to every bite in the best way. Add your favorite protein or veggies to make it your own!
If you love noodles as much as I do, make some teriyaki noodles, pan fried noodles, or sesame garlic ramen noodles!
How do I serve firecracker spicy noodles?
There’s no bad way to enjoy noodles this good. I often make them for lunch, since I never have more than 15 minutes in the middle of the day to cook anything else! They’re also great for dinner, especially when paired with a protein like shrimp, steak, chicken, or tofu. Feel free to toss in some veggies like broccoli or bell peppers for more nutrients.
How to Make Firecracker Spicy Noodles
- Cook the noodles. Discard the seasoning packet. Cook the ramen according to package directions. Drain and set aside.
- Cook the aromatics. Heat the oil in a skillet over medium heat. Add the white part of the green onions and the garlic and cook, stirring constantly for 2 minutes.
- Make the sauce. Add the buffalo sauce, soy sauce, brown sugar and the fresh lime juice or rice vinegar to the pan and whisk to combine. Simmer for 2-3 minutes until heated through.
- Toss it all together. Add the drained ramen to the sauce and toss to coat.
- Enjoy! Serve topped with the remaining green onions.
Storing
Once the firecracker noodles have cooled off, you can store leftovers in an airtight container in the fridge for up to 2 days. Any longer than that and the noodles tend to dry out and get soggy.
Ingredient Notes
- Ramen Noodles – Don’t overcook them! They can turn mushy pretty quickly. If you really want to prevent mushy noodles, you can also quickly rinse them under cold water immediately after cooking.
- Olive Oil – If you want a nutty flavor, you can add some sesame oil to the skillet as well.
- Green Onions – Separate the green and white parts from each other. The whites get sauteed while the greens are used as a fresh garnish.
- Garlic – Fresh garlic adds the most potent flavor. If you happen to have roasted garlic on hand, that works too, but will change the flavor a bit.
- Buffalo Sauce – Frank’s is my go-to, but any brand works. You can adjust the heat of the sauce by adding more or less buffalo!
- Soy Sauce – Low-sodium is the way to go, since the buffalo sauce already has a good amount of salt. Tamari or coconut aminos also work well.
- Brown Sugar – This is a key ingredient since it balances the spice and acidity.
- Lime Juice – If you don’t have fresh lime juice handy, white vinegar will work. You just need a hint of acidity.
Enjoy!
~Nichole
Firecracker Spicy Noodles
Ingredients
- 3 3 Ounce Packages Ramen Noodles SEASONING PACKET DISCARDED
- 1 Tablespoon Olive Oil
- 4 Green Onions White and Green Parts Sliced
- 3 Cloves Garlic Minced
- 1/2 Cup Buffalo Sauce Such as Frank’s Red Hot Buffalo
- 2 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Brown Sugar
- 1-2 Tablespoons Fresh Lime Juice or Rice Vinegar
Instructions
- Cook the ramen noodles according to package directions. Drain and set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the white part of the green onions and the garlic and cook, stirring constantly for 2 minutes.
- Add the buffalo sauce, soy sauce, brown sugar and fresh lime juice or rice vinegar to the pan and whisk to combine. Simmer for 2-3 minutes until heated through.
- Add the drained ramen to the sauce and toss to coat.
- Serve topped with the remaining green onions.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing! I’m all about quick noodle dinners like this! I’m not so much into spicy food, what I can substitute the buffalo sauce for? Thank you!
You had me at spicy. I just love spicy noodles. This looks and sounds like a great weeknight noodle dish!
It looks and sounds so delicious, I’m sure it tastes just as good! I love the combination of lemon and vinegar, that did it for me!
This is really good and really easy, I’ve made it twice so far this week. I love the buffalo sauce, it gives it such a delicious kick!
I love spicy and noodle! Your recipe sounds like the perfect match for me, thanks for sharing!
I love noodles and this sauce sounds deliciously spicy. Can’t wait to try this simple recipe.
The sauce comes together quickly and is so delicious! I was skeptical about the wing sauce but it is totally transformed by the other ingredients…you’d never know. Made this with shirataki noodles for a lower carb take. I can’t wait to try it, as written, with ramen noodles!
I love the addition of fresh lime juice, that added citrus really makes a difference!
Can never have enough easy ramen recipes! This was so good! Keep those ramen recipes coming!
Looks so good! I want to add chicken to it. What would you season the chicken with while cooking it?
Hi! Personally, I would use pre-cooked shredded chicken that you’ve made in your slow cooker or a rotisserie chicken 🙂