Sunday Suppers: 20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

/// July 13th, 2014

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

When it comes to noodles, I’m not a picky girl - I love them all. However if I’m ordering/cooking for myself, I find I prefer a thicker noodle over those thin, stringy types. Since we’ve been trying to do less take-out this month AND add more vegetables to our diet, I decided to try my hand at making a homemade version of one of our favorites - Lo Mein! 

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

This colorful noodle dish is seriously a lazy cooks DREAM! It comes together so fast and effortlessly, and let’s be real, sometimes we all just need a quick, tasty, noodle dish – right?!

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

I added charred zucchini for a veggie kick (and because we’re already swimming in it), but I have a hankering you could really add any veggie you want. I also added spicy little shrimps because, well, because they’re super delish and take 2 minutes to cook. YES!!! You could probably add chicken or beef, too, but keep in mind they would take longer to cook.

Happy Sunday! I hope this weekend is being kind to you :) xoxo

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

Ingredients

  • (1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)
  • 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

  1. 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).
  2. 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.
  3. 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.
  4. 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!
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Start the meal off with some Italian Sausage, Pepper, and Onion Dumplings

Italian Sausage, Pepper, and Onion Dumplings

and Best Ever Strawberry Watermelon Daiquiris make a perfect match for spicy noodles!

Best Ever Strawberry Watermelon Daiquiris

 

39 thoughts on “Sunday Suppers: 20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein

  1. Amber

    Your recipe looks amazing. I accidentally bought cooked shrimp do you think that would work and how would I add it to the recipe?

    Reply
  2. Courtney @ Neighborfood

    This is such a gorgeous dish! I started craving it the moment I saw it. I have been on a shrimp kick lately mainly because of how fast and easy it is to cook. This is definitely getting made while my garden veggies are in full swing!

    Reply
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  4. Judy

    Made this for dinner tonight. I used chicken instead of shrimp because my husband does not like shrimp and it was delicious! Will definitely make this again. Maybe next time I will try using shrimp.

    Reply
  5. Courtney

    Made this for dinner tonight for myself and my boyfriend – it was a hit! Restaurant quality! Great recipe and quick – lived up to the 20 minutes implied in its name. I will definitely be making this again soon!

    Reply
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  7. Lauren

    This recipe sounds lovely, can’t wait to make it! One question though–I’m not a huge fan of cilantro, would you recommend substituting something else instead?

    Reply
  8. Hollie

    Made this for me & the bf tonight. We loved it! Used fettuccini noodles & went a little easy on the siracha. Already dreaming about lunch tomorrow because I’m taking leftovers.

    Reply
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  10. Steph

    Sorry if I missed it but how many does the recipe serve? Planning to make it for 4 people tonight (2 hungry men and 2 average women lol)

    Reply
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    1. bakerbynature Post author

      Hi Sarah. I’ve never tried freezing this meal, so I’m not sure ;) It comes together in 20 minutes, so even if it doesn’t freeze, it’s a breeze to make on a busy night. xo

      Reply
  13. Kara

    This dish is fantastic! Instead of zucchini I subtituted broccoli, peppers and mushrooms. My husband loved it and can’t wait to make again. Thanks for recipe!

    Reply
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