Spicy Sriracha Shrimp Lo Mein
Use fresh shrimp in the recipe for ultimate success. For even more flavor, add bean sprouts and Napa cabbage at the same time you cook the zucchini. If adding extra ingredients, double the sauce. Important note: If you are doubling the sauce, do NOT double the Sriracha. A little goes a very long way here. For those who want it really spicy, they can add more hot sauce after plating.
Servings: 4
Calories: 161kcal
Ingredients
- 1- 8 oz. package Lo Mein noodles
For the Spicy Sriracha Sauce:
- 1 Tablespoon 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
- 1 Tablespoon butter
- ½ teaspoon crushed red pepper flakes, optional
- 2 large eggs, lightly beaten
- 2 Tablespoons olive oil, divided
- ½ pound medium uncooked shrimp, more to your liking
- 1 medium zucchini, cut in half vertically, then cut into half moon shapes
- 3 cloves garlic, minced
- 3 stems green onions, chopped, for garnish
- handful cilantro, chopped, for garnish
- Lime wedges for squeezing over pasta at table
Cook's Note:
- 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.
Instructions
- Begin a large pot of salted water to boil. Once the water reaches a full boil, add 8 ounces 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 1 Tablespoon brown sugar, 2 ½ Tablespoons soy sauce, 1-2 Tablespoons Sriracha, 1 teaspoon ginger, and 1 teaspoon sesame oil.
- In a large skillet, melt 1 Tablespoon butter over medium-low heat. Add ½ teaspoon crushed red pepper to the butter, and once it's completely melted whisk in 2 eggs. Stir gently and cook for about 3 minutes. Once the eggs are done cooking, transfer eggs to a small plate; set aside.
- Add 1 Tablespoon oil to the pan and increase the heat to medium-high. Add ½ pound shrimp or more 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 1 zucchini to the pan, increase heat to high, and remaining 1 Tablespoon oil; stir fry until just charred; about 3 minutes. Stir in 3 minced 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 3 sliced green onions and handful chopped cilantro and serve immediately, served with wedges of lime.
Nutrition
Calories: 161kcal | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 779mg | Potassium: 232mg | Fiber: 1g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg