Y’all this Spicy Shrimp Sriracha Lo Mein recipe is an oldie for me but it’s a goodie! I thought I’d bring it back and share it again because we were in our house for a week and lately whenever we’ve been over here I’ve been sticking with the same menu so I thought it was time to mix things up a little bit. I love this recipe because it’s super good, it’s easy, quick and it’s got a kick of sriracha – and I love sriracha! Plus it makes enough for Sam and I to eat leftovers the next day.
I absolutely love cooking in this kitchen. It’s open, bright and great for taking pictures! I think any future kitchen we acquire has a lot to live up to. Basically I’ll want it to be open, bright and have a gigantic island. With tall ceilings and an amazing view. Is that asking too much? 😉 I’m going to enjoy this kitchen as long as I can!
Spicy Shrimp Sriracha Lo Mein
What You’ll Need:
- (1) 8 oz. package lo mein noodles (I find them in the international foods aisle at HEB)
- 2 Tbsp olive oil
- 1 tablespoon butter
- 1/2 pound shrimp, peeled
- 1 medium zucchini, cut in half vertically, then cut into half moon shapes
- 3 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 4 large eggs, lightly beaten
- 1 Tbsp brown sugar
- 2 1/2 Tablespoons soy sauce (regular or low-sodium)
- 2 Tablespoons Sriracha hot sauce
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1/2 cup fresh cilantro
- 3 green onions, sliced thinly
How to Prepare:
- Begin a large pot of salted water to boil. Once the water reaches a full boil, add the noodles and cook according to the package directions (about 4 minutes).
- While waiting for the water to boil, prepare the spicy sriracha sauce. In a small bowl stir together: 1tbsp brown sugar, 2 1/2 tbsp soy sauce, 2tbsp sriracha, 1tsp grated ginger, and 1tsp sesame oil.
- In a large skillet melt 1tbsp of butter over medium-low heat. Add 1tsp crushed red pepper to the butter, and once it’s completely melted whisk in the 4 eggs. Stir gently and cook until eggs are done. Keep the pan on the burner but transfer eggs to a small plate; set aside. Add 1 tablespoon of oil to the pan and increase the heat to medium-high. Add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Remove and set aside. Add zucchini to the pan, increase heat to high, and remaining 1 tbsp of oil; stir fry until just charred; about 3 minutes. 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 enjoy!
adapted from the original recipe at bakerbynature.com
A few extra notes on this recipe:
- The original recipe called for 2 eggs, but I started making it with 4 because 2 didn’t ever seem to be enough to me.
- I added 1tsp of red pepper flakes instead of only 1/2tsp.
- I use already cooked shrimp from our seafood market at HEB because I feel like that just makes the recipe a little bit easier.
- I make an extra batch of the sriracha sauce to keep on the side in case anyone feels that they want more sauce for the noodles. When everything is mixed together it can seem like there isn’t enough sauce mixed in…but there is still plenty of flavor, I just like to keep an extra batch of it on the side so we can add more sauce to our pasta as we like or as we think it needs. It’s especially helpful the next day when the pasta has dried out in the fridge.
Hope you enoy!
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