Ingredients
The following ingredients have 4 Servings
- 1 pound linguine
- 2 TBS olive oil (, divided)
- 2 large eggs (, lightly beaten)
- 1/2 tsp crushed red pepper flakes
- 1 zucchini (, cut in half vertically, then sliced in half circles)
- 8 ounces mushroom (, chopped)
- 3 cloves garlic (, minced)
- 2 TBS brown sugar
- 1/3 cup low sodium soy sauce
- 1.5 TBS Sriracha hot sauce ((this is A LOT of spice, tone it down if you don't like spicy))
- 2 inches fresh ginger (, grated)
- 1 handful fresh cilantro (, chopped)
- 4 green onions (, chopped)
- 1/4 cup peanuts (, chopped)
Instruction
- In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
- In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
- Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
- Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
- Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
- Serve immediately.
