Nate and I are somewhat similar when it comes to our food choices. I am typically more adventurous and am not quite as picky, but he has definitely gotten better and will try things. We both really like Chinese food and spicy food though so this was the perfect meal for us. It was also decently easy, and working together it probably took about 30 minutes from start to finish.
Ingredients:
Lo Mein noodles
Shrimp (we used cooked/cleaned salad shrimp)
Zucchini
Mushrooms
Onion
Soy Sauce
Sriracha Sauce
Brown Sugar
Garlic
Butter
Olive oil
Red pepper flakes
Eggs
Cilantro
Start by cooking the noodles according to the package instructions. While the water for the noodles comes to a boil, mix the sauce ingredients (Soy, Sriracha and brown sugar), gently beat the eggs and cut up the veggies. Melt butter in skillet with red pepper flakes, and once the completely melted add eggs. Stir the eggs until completely cooked then remove from skillet and set aside.
Increase the temperature of the stove to medium-high and add the shrimp to the skillet (heat up half the oil in the skillet before adding shrimp). Cook the shrimp until they are bright pink and firm, then remove from skillet and set aside with the eggs.
Add the last of the oil and all of the veggies (zucchini, onion, mushrooms and garlic) and increase the heat again to high. Cook until slightly charred or to desired texture (Nate doesn't like soft zucchini so I didn't cook it as long).
Mix egg, noodles, shrimp and veggies in the skillet and top with the sauce. Continue to mix until everything is coated evenly and finish it off with a sprinkle or a handful of cilantro.
This recipe is a good one to add your own personal touch to. When I first found it, there was only zucchini and I wanted more vegetables. They also included ginger and sesame oil in the sauce and I am not a big fan of either so I opted out. We added a little extra sriracha and soy sauce at the end just because we felt like it too.
Overall the husband gave it 3.5 out of 5 stars, and we both said it is something we would make again. It is a very hot dish, but the brown sugar helps balance it out a bit.
The whole recipe is available below in index card form - perfect for a recipe box!
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Recipe adapted from Baker by Nature.
How would you make this your own? Will this make it in your recipe box?
Thanks for reading!
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