Side Pannel
Spicy Sriracha Shrimp and Zucchini Lo Mein
- Prep Time: 5-minutes
- Cooking Time: 15 minutes
- Serves: 4-servings
Spicy Sriracha Shrimp and Zucchini Lo Mein
- Recipe Submitted by Herb on 11/06/2014
Category: Healthy Recipes, Dinner Party, Vegetables, Seafood
Ingredients List
- 8 oz uncooked lo mein noodles
- 1½ Tbsp brown sugar
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp Sriracha hot sauce
- 2 tsp fresh ginger, grated
- 1½ tsp sesame oil
- 2 Tbsp olive oil, divided
- ½ tsp crushed red pepper flakes
- 2 large eggs, lightly beaten
- 1 lb shrimp, peeled
- 2 medium zucchini, thinly sliced
- 3 cloves garlic, minced
- ½ cup fresh cilantro, minced
- 3-4 green onions, sliced
Directions
1. Cook lo mein according to package directions. Keep hot.
2. Meanwhile, whisk to combine the brown sugar, soy sauce, sriracha, ginger, and sesame oil; set aside.
3. In a large skillet set over medium-high heat, heat 1 tablespoon of the olive oil. Once hot, add the crushed red pepper and cook until fragrant. Add the lightly beaten eggs and scramble for 2-3 minutes; remove to a small plate and cover to keep warm.
4. Add remaining 1 tablespoon of oil to the pan. Once hot, 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; stir fry until just charred; about 3 minutes. Stir in garlic and cook for one minute.
5. 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 over top and serve immediately.
2. Meanwhile, whisk to combine the brown sugar, soy sauce, sriracha, ginger, and sesame oil; set aside.
3. In a large skillet set over medium-high heat, heat 1 tablespoon of the olive oil. Once hot, add the crushed red pepper and cook until fragrant. Add the lightly beaten eggs and scramble for 2-3 minutes; remove to a small plate and cover to keep warm.
4. Add remaining 1 tablespoon of oil to the pan. Once hot, 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; stir fry until just charred; about 3 minutes. Stir in garlic and cook for one minute.
5. 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 over top and serve immediately.
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