I rarely cook pasta dishes. I don’t know why. Maybe I find it too much of a hassle to prepare the noodles. I gathered enough courage to try this Sriracha Shrimp and Zucchini Lo Mien anyways. And upon eating the dish, I knew that my mind has changed. I intend to cook more of these type of dishes. It’s just so good and this particular recipe is quite easy.
The combination of the flavors of shrimps, zucchini and sriracha are perfect! I never thought that they would be good together. It was my first time to cook Zucchini in a dish and I intend to cook more dishes with it. In fact, I just ordered one kilo from my favorite veggie store. I might try preparing pizza with it? Let’s see.
As for this Sriracha Shrimp and Zucchini Lo Mien, even after a day or two, it was still as good when it was newly cooked. I’ve added this to the dishes I don’t mind cooking again!
Sriracha Shrimp and Zucchini Lo Mien
- 1 tbsp brown sugar
- 2.5 tbsp soy sauce
- 2 tbsp Sriracha sauce
- 1 tsp ginger grated
- 1 tsp sesame oil
- 250 grams Miki Noodles boiled and cooked
- 1 tbsp butter
- 1/2 tsp hot pepper flakes
- 2 pieces eggs
- 2 tbsp olive oil
- 1/4 kilo shrimps shell removed
- 1 piece zucchini sliced into moon shapes
- 4 cloves garlic minced
- 1/2 cup cilantro sliced
- 2 stalks green onions sliced
In a small bowl, combine all ingredients of the Sriracha sauce. Set aside.
In a wok, melt butter over medium heat.
Add hot pepper flakes and mix it together with the butter.
Add eggs and cook for 2 minutes. Transfer eggs into a small bowl and set aside.
Add olive oil into the wok.
Add shrimps and cook for 2 minutes on each side. Transfer shrimps into a small bowl and set aside.
Add olive oil into the same wok and add zucchini. Cook for 3 minutes.
Add garlic and cook for another minute.
Add cooked noodles, eggs, shrimp and sauce. Mix all ingredients together.
Sprinkle with cilantro and green onions.
Serve and enjoy!
Inspired by Baker by Nature.