Sriracha Shrimp Lo Mein

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!

Download full PDF version here.

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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Taste of Philly

There is a love for Philly in my heart because of my family and although we don't make it there often, I have a blast when we do. My family also has a love for Philly Cheesesteaks - like it is all we get at Jersey Mike's. I have made cheesesteaks at home before but Nate and I weren't overly thrilled with them. This recipe however looked like a winner - Philly Cheesesteak Stuffed Peppers. Yes please!

The whole recipe was pretty simple and took less than an hour to make. Most importantly Nate liked it - granted he liked it more on bread than in the pepper but that is because he isn't a huge fan in the first place. Anyway, it tasted great and will be made again in our house I am sure. The rest of the post has pictures and the process and at the end there is a PDF of a recipe card for the dish. Hope you like it as much as we did!

Ingredients:

8 oz Sliced Roast beef

8 Slices Provolone

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz Baby Bella Mushrooms

2 tbs. Butter

2 tbs. Olive Oil

1 tbs. minced garlic

Salt and Pepper to Taste

I started out by sauteing the mushrooms and onions in the butter, garlic and olive oil. Also, I preheated the oven to 400 degrees and prepped the peppers - cut in half and removed ribs/seeds.

Once the onions and mushrooms were caramelized I added the roast beef and continued to saute until it was nice and brown. Make sure to chunk up the roast beef before you add it to the vegetables.

As the Philly mixture was finishing up I prepped the peppers by adding a piece of Provolone to each half.

I then added the Philly mixture inside each pepper and topped with another piece of cheese. Then they went into the oven until the cheese was nice and melted/brown.

So delish! We ate them just by themselves but you could add a side of homemade chips or fries or anything really. They were really filling too so we ended up having leftovers which is always a plus.

Full Recipe Card

What is your favorite meal to recreate at home?

xo,
KatiAnne

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