medtran49
Forum GOD!
This is a very quick recipe, minimal prep and fast cooking, but a big flavor punch.
It can be made ovo/lacto vegetarian by eliminating the shrimp and adding an extra egg or 2.
The lower spicy ingredient amounts are comfortable for me to eat. The higher amounts are just below my tolerance but okay for my chili head hubby so use accordingly.
Also, if you eliminate the shrimp and use peanuts, it's a very, very budget friendly meal.
Serves 2 to 3, up to 4 if light eaters.
10 oz. lo mein noodles
4 Tbsp butter
3/8 to 1/2 tsp crushed red pepper
12 (or more) medium large shrimp, shelled and tailed
3 large eggs
3 Tbsp brown sugar
3 Tbsp tamari or soy sauce
3-4 Tbsp sriracha
Large handful fresh cilantro, coarsely chopped
3 green onions, thinly sliced
1/2 cup coarsely chopped, then toasted cashews, peanuts or macadamia nuts
Start a large pot of water boiling for noodles. Once boiling, add salt and noodles, cooking as directed on package. Drain in a colander when done.
Meanwhile, for the sauce, mix the brown sugar, tamari or soy sauce, crushed red pepper flakes, and sriracha together in a small bowl. Set aside.
In another small bowl, whip the eggs with a fork until well blended.
In a large skillet over medium heat, melt the butter and add shrimp, cook for a minute or so then add the eggs and stir until eggs and shrimp are almost done. Add the sauce ingredients and mix well. Remove from heat and stir in noodles. Serve garnished with cilantro, green onions and nuts.
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