I honestly don’t remember what life was like before sriracha.
Okay, okay, I do remember what it was like. It certainly wasn’t as exciting. Or spicy. Which, in hindsight is probably a good thing since spice made me… sick.
Maybe I’m just making up for all that lost time; relishing in the ability to load it on without any repercussions.
The Hubster is quite happy about that arrangement.
As is The Babe. She freakin’ loves broccoli.
If broccoli’s not your thing (which I totally get, I used to be just like you), no matter. This recipe is super flexible and can be made with whatever veggies you have on hand and/or love.
Our favorites: broccoli, green beans, carrots, snap peas, and zucchini.
Which, by the way, Trader Joe’s had the cutest baby zucchini’s in the store the other day. I couldn’t pass up an opportunity to use those cutie-patooties. (Ugh. I just called zucchini cute. I’m blaming the lack of sleep for that one.)
Speaking of lack of sleep, this is a great recipe for those nights when you’re a.) too tired to think about dinner, b.) pressed for time, and c.) just wanting something super flavorful to go in your mouth.
This definitely hits all three, making it a TRIPLE THREAT.
Yeah. I totally went there. (LACK OF SLEEP.)
One final thought about this lo mein: I was very proud of myself at the green vegetable ratio. It’s like a billion to one, with a cameo appearance from a carrot.
I was going to add cauliflower into the mix, but that would have made it a billion to two.
What? You don’t feel virtuous when you eat green vegetables? Just me? Huh…
Ain’t she purdy?
Sriracha Lo Mein
For the sauce:
- 2 tbs tamari or soy sauce
- 2 tsp sugar or honey
- 1 tsp sesame oil
- 1/2 tsp minced ginger
- 1/2 tsp 1 clove garlic, minced
- 1/2 tsp Sriracha
- 1 tsp corn starch or arrowroot powder
For the lo mein:
- 8 oz noodles lo mein, spaghetti, linguine
- 1-2 tbs oil safflower, sunflower, coconut
- 2 eggs scrambled lightly
- 1 cup broccoli florets
- 1 cup green beans cut into thirds
- 1 cup snap peas
- 1 large carrot cut or in sticks
- 1 cup zucchini sliced (or 5 baby zucchini's sliced)
Combine tamari, sugar, sesame oil, ginger, garlic, sriracha, and corn starch in a small bowl. Whisk to combine. Set aside.
Cook noodles according to package.
Meanwhile, heat oil in wok or large skillet over medium-high heat.
Add egg and scramble. Transfer to a plate.
Add broccoli, green beans, snap peas, and carrots. Sauté until veggies turn bright green and are crisp-tender; approximately 3-5 minutes
Add zucchini and sauté for another 2-3 minutes.
Add noodles and return the scrambled egg back to the wok.
Pour sauce over noodles and veggies and stir until everything is thoroughly coated.
Sauce will begin to thicken after about 30-60 seconds.
Remove from heat and serve.