Ingredients
The following ingredients have 4 Servings
- 1 8-10 oz. package of lo mein or other Asian egg noodle
- 1 Tbs. unsalted butter
- 1/4-1/2 tsp. red pepper flakes
- 2 eggs
- 2 Tbs. extra virgin olive oil (divided)
- 1 lb. large or jumbo shrimp (peeled and deveined)
- 2 small to medium zucchini
- 3 cloves garlic (minced)
- 1 1/2 Tbs. brown sugar (light or dark)
- 4 Tbs. low-sodium soy sauce
- 1 1/2 Tbs. Sriracha hot sauce
- 1/2 tsp. ground ginger
- 1/4 c. chopped fresh cilantro (divided)
- 1/4 c. chopped fresh chives or scallions (divided)
Instruction
- Cook egg noodles according to package, while preparing the stir fry.
- Heat butter in a large skillet over medium-low heat. When melted, add red pepper flakes and eggs. Whisk eggs until cooked throughout and thoroughly scrambled. With a slotted spoon, remove eggs from skillet and put in a bowl on the side.
- Add 1 Tbs. of the olive oil to the skillet. When hot, add shrimp, cooking for 2 minutes on each side until browned on the outside and cooked throughout. Use a slotted spoon to move shrimp to the bowl with egg.
- Add remaining olive oil to skillet. When hot, add zucchini and garlic, sauteing for about 5 minutes, stirring occasionally, until zucchini is beginning to brown on the outside but isn't soft.
- While zucchini is cooking, make the sauce. In a small bowl, whisk together brown sugar, soy sauce, Sriracha, and ginger.
- When zucchini is browned, increase heat to medium. Add shrimp, egg, and cooked (drained) noodles to the skillet with the zucchini. Toss with prepared sauce. Saute mixture for 3-5 minutes, tossing every minute or two to ensure that everything is coated in sauce. In the last minute, stir in half of cilantro and half of chives or scallions. Saute for one more minute.
- Transfer to a serving bowl. Sprinkle with remaining cilantro and chives.
- Serve immediately.
