*Birds eye chilis are very spicy. For maximum heat, slice them whole. For a milder heat, cut lengthwise down the middle and scrape out the seeds and veins using the edge of a spoon, or the tip of a paring knife (I recommend wearing
nitrile gloves whenever handling hot peppers so you don't have to worry about getting chili oils on your hands). Discard the seeds and slice the peppers very thinly. After the peppers have steeped in the sauce, you can leave them in and toss them with the pasta, or strain them out just before adding the sauce to the rest of the dish -- they'll still infuse a little heat.
Alternatively, if you can't find or would rather not use fresh chilis, you can simply add some crushed red pepper flakes to the sauce, or a little chili garlic paste, or sriracha -- whatever you have on hand will do. Add a little to the sauce, then taste and add more as needed. You can make the noodles as mild or spicy as you'd like.
**If you want to add an egg, or other protein to the dish, I suggest cooking those first. For shrimp, chicken, beef, tofu, etc., heat an additional TBSP of oil in the pan, and cook the protein. Remove it from the pan, continue with the recipe, and add it back to the noodles at the end of cooking, or pile on top of bowls before serving.
Recipe can be easily made gluten free (use gluten-free tamari, and gluten-free noodles of choice), or vegan (use brown sugar in place of the honey, and if you're using sriracha or chili garlic sauce in place of the fresh chilis, look for one that doesn't contain any fish sauce).
Recipe adapted from Dennis The Prescott (find his recipe for honey garlic noodles,
HERE), and inspired by Vermilion Roots (find her soy sauce stir-fry noodles,
HERE).