20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein
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8 oz. package lo mein noodles
1/2 pound shrimp, peeled
1 medium zucchini, cut in half vertically, then cut into half moon shapes
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 large eggs, lightly beaten
1/2 cup fresh cilantro
3 green onions, sliced thinly
Cook noodles according to the package directions. In a small bowl stir together 1 tbsp brown sugar, 2 1/2 tbsp soy sauce, 2 tbsp sriracha, 1 tsp each grated ginger and sesame oil. In a large skillet melt 1 tbsp, add the crushed red pepper. Once it’s completely melted 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 tbsp of o-oil to the pan and increase the heat to medium-high. Add shrimp and cook 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 1 tbsp o-oil; stir fry until just charred. 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 at once!

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