spicy sriracha shrimp and zucchini lo mein

• (1) 8 oz. package lo mein noodles
• 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
• 1/2 tsp crushed red pepper flakes
• 2 large eggs, lightly beaten
• 1 tbsp brown sugar
• 2 1/2 tablespoons soy sauce
• 2 tablespoons sriracha hot sauce
• 1 teaspoon grated ginger (optional)
• 1 teaspoon sesame oil (optional)
• 1/2 cup fresh cilantro
• 3 green onions, sliced thinly
• salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)

instructions

• 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 4-5 minutes)
• while waiting for the water to boil, prepare the spicy sriracha sauce: in a small bowl stir together the brown sugar, soy sauce, sriracha, ginger, and sesame oil
• in a large skillet, melt 1 tablespoon of butter over medium-low heat
• add the crushed red pepper to the butter, and once it's completely melted whisk in the eggs
• stir gently and cook for about 3 minutes
• once the egg is done cooking, 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 with a slotted spoon and transfer to a clean plate; set aside
• add zucchini to the pan, increase heat to high, and remaining 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 serve at once