20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein Recipe
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Category: |
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Ingredients: |
Ingredients: (1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)
2 Tbsp olive oil
1 tablespoon butter
1/2 pound shrimp, peeled
1 medium zucchini, cut in half vertically, then cut into half moon shapes
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 large eggs, lightly beaten
1 Tbsp brown sugar
2 1/2 Tablespoons soy sauce
2 Tablespoons Sriracha hot sauce
1 teaspoon grated ginger (optional)
1 teaspoon sesame oil (optional)
1/2 cup fresh cilantro
3 green onions, sliced thinly
Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)
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Directions: |
Directions:1.Begin a large pot of salted water to boil. Once the water reaches a full boil, add the noodles and cook according to the package directions (about 4-5 minutes).
2.While waiting for the water to boil, prepare the spicy sriracha sauce. In a small bowl stir together the brown sugar, soy sauce, sriracha, ginger, and sesame oil.
3.In a large skillet melt 1 tablespoon of butter over medium-low heat. Add the crushed red pepper to the butter, and once it's completely melted whisk in the eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside. Add 1 tablespoon of oil to the pan and increase the heat to medium-high. Add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Remove with a slotted spoon and transfer to a clean plate; set aside. Add zucchini to the pan, increase heat to high, and remaining oil; stir fry until just charred; about 3 minutes. Stir in garlic and cook for one minute.
4.Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro and serve at once! |
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Personal
Notes: |
Personal
Notes: Baker By Nature
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