Spicy Shrimp and Zucchini Lo Mein

I'm so looking forward to Monday. We are in the process of building a house and get to start the designing process. It's going to be an exciting journey and something we've really wanted to do. That means even busier days for me and being the busy lady I am, simple dinners are amazing time savers! This one is especially good because the sauce has such great flavors. I believe that sriracha will do that to most anything!

Spicy Shrimp and Zucchini Lo Mein
Recipe from Baker by Nature

8 oz rice noodles
2 tablespoons olive oil
1 tablespoon butter
1/2 pound shrimp, peeled 

2 medium zucchinis, cut into half rounds
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoons brown sugar
2 1/2 tablespoons soy sauce
2 tablespoons sriracha

1 teaspoon grated ginger
1 teaspoon sesame oil
1/2 cup cilantro, chopped

3 green onions, sliced thinly

  • Soak the rice noodles in hot water for about 30 minutes. Once ready, add to a pot of boiling water and cook for about 3-4 minutes. {I prefer to do the soak so that the noodles are less likely to stick together and finishing them off in the pot helps them become tender.}
  • While the rice noodles are soaking, mix together the brown sugar, soy sauce, sriracha, ginger and sesame oil and a small bowl.
  • In a large pan over medium-low heat, add the butter and let melt. Add the crushed red pepper and 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 and transfer to the plate with the eggs. Add the zucchini to the pan and increase to high heat. Add the remaining oil and stir fry until just charred; about 3 minutes. Stir in the garlic and cook for one minute. 
  • Add the the noodles to the pan along with the cooked eggs, shrimp and sauce. Reduce the heat to medium-low and stir until everything is coated well with the sauce. Sprinkle with the sliced green onions and cilantro.




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