This recipe is reserved for those that like things on the very edge of comfort. These extra-hot hellfire noodles lean into spiciness with a mix of Sriracha sauce, a healthy portion of cayenne pepper powder, and two chilies of your choice. I like to use a red and a green jalapeño combo, but a single fragrant habanero does a great job too for those that want to ramp up the spiciness even more. Really, feel free to experiment with the chili pepper used. It’ll impact the heat and flavor.
This hellfire noodles recipe uses celery, onion, carrots, and mushrooms with a touch of exotic flavor from ginger and a little tang from lime. But these noodles are the kind of dish that you can easily experiment with what’s in the bowl. Here are some other options that I’ve used in the past and taste great: aubergine, zucchini, raddish, carrot, scallion/spring onion, bok choy, or Chinese cabbage.
If you want a spicy noodle dish that isn’t so close to the gates of hell, check out our homemade spicy ramen noodles, too. It uses Sriracha and a little crushed red pepper for its heat, so it’s much easier to control the spiciness.
Extra-Hot Hellfire Noodles
- 2 cups cooked noodles cooked in salted water and drained
- 1 clove garlic minced
- 1 tablespoon ginger finely chopped
- 2 jalapeño peppers chopped
- 1/2 onion chopped
- 1 stalk celery chopped
- 1 carrot chopped
- 1 cup mushrooms optional, sliced
- 1 teaspoon cayenne pepper powder
- 2 cups water or vegetable or chicken broth
- 1 hard-boiled egg halved
- 1 lime for zesting and then quartered for adding juice
- Sriracha Sauce optional for serving
- Place a wok or large frying pan over high heat. Add sesame oil and heat.
- Add the ginger, garlic, celery, onion, chili, and carrot to the hot pan.
- Fry for 1 minute then add mushrooms, fish sauce, and cayenne pepper.
- Stir and fry for 2 minutes.
- Add your chosen broth or water and heat until boiling.
- Add the cooked noodles, stir to heat and combine (1 minute).
- Grate the zest of one lime over the pan.
- Remove from the heat and transfer into two bowls.
- Peel the egg and cut it into 2 halves, placing one on each of the bowls.
- Add a quarter of the lime to the top of the bowl and finish with a squeeze of sriracha sauce for extra spice and flavor.