Good enough for company, but quick enough for weeknight, Spicy Sriracha Shrimp Lo Mein is delicious and ready in under 30 minutes.
Hot sauce is royalty in the condiment world right now and Sriracha is the king. This flavorful Spicy Sriracha Shrimp Lo Mein is fit to serve for company, but can be made any weeknight in less than 30 minutes. Fresh zucchini is prevalent now and pairs well with the shrimp. If you’re not growing your own, I’m sure a neighbor would be glad to
get rid of gift you with more than you’ll need for this recipe many times over.
The sauce is simple yet pungent with Sriracha, brown sugar, soy sauce, grated ginger and sesame oil. Simple ingredients of classic Lo Mein noodles (find these in your Asian aisle in the grocery store), garlic, zucchini and soft-scrambled eggs are all you need to add to the shrimp. But if you want to amp it up, add some roasted tomatoes, mung bean sprouts or Napa cabbage. If you do add more ingredients, you’d be well advised to double the sauce. Good-quality, fresh shrimp is key in the recipe. To be sure your shrimp is not old, ask to smell it before the fish-monger or butcher wraps it up. If it smells “fishy”, take a pass.
Just before serving, sprinkle with chopped scallions and a little cilantro for added bite and color. A fresh squeeze of lime adds tang.The Sriracha sauce is spicy, but not overpowering. This would be delicious with just the sauce and noodles for a nice side dish to any Asian-inspired meal.
For another great meal featuring the Sriracha “rooster sauce”, try my Teriyaki Salmon with Sriracha Cream Sauce recipe.
Spicy Sriracha Shrimp Lo Mein
- 1 8 oz. package Lo Mein noodles
- 2 Tablespoons olive oil, divided
- 1 Tablespoon butter
- 1 medium zucchini, cut in half vertically, then cut into half moon shapes
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes, optional
- 2 large eggs, lightly beaten
- 1 Tbsp brown sugar
- 2 ½ Tablespoons soy sauce
- 1 to 2 Tablespoons Sriracha hot sauce, depending on desired heat
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- Handful cilantro, for garnish
- 3 green onions, chopped, for garnish
- Lime wedges for squeezing over pasta at table
- Ingredient variables, add whatever you like. One favorite combo is to omit the egg and zucchini and replace them with mushrooms, Napa cabbage and bean sprouts.
- 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).
- 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.
- 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, 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.
- 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 immediately, served with wedges of lime.
Recipe slightly adapted from Baker By Nature.