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.