Ingredients: |
Ingredients: 1 pound linguine 2 TBS olive oil , divided 2 large eggs , lightly beaten 1/2 tsp crushed red pepper flakes 1 zucchini , cut in half vertically, then sliced in half circles 8 ounces mushroom , chopped 3 cloves garlic , minced 2 TBS brown sugar 1/3 cup low sodium soy sauce 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy) 2 inches fresh ginger , grated 1 handful fresh cilantro , chopped 4 green onions , chopped 1/4 cup peanuts , chopped
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Directions: |
Directions: In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
Serve immediately.
Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook. |