I love Lo Mein but I hate that every time I get it from my local Chinese place it’s dripping in oil, I always get a stomach ache. So I was so excited to try and make my own Lo Mein, a much healthier and fresher version.  I found this Spicy Sriracha Shrimp Zucchini Lo Mein a recipe on the deceptively named Baker by Nature Jim is not a huge spicy fan so I skipped the sriracha and just used a couple drops of hot sauce and upped the amount of ginger for more of that warm, fresh heat and of course, like always, made small adjustments here and there.

I’m sorry the vegetables in this recipe are not in season right now. Other bloggers will know the struggle of trying to turn out fresh new content all the time and maintaining a balance of a well stocked backlog of content. Sometimes things fall by the wayside like this recipe. You can try substituting the zuchini with a vegetable in season,

Quotes from the Farmer

After returning from a weeklong business trip to Chicago, I can’t help but comment on all the added spice in restaurants. I’m a fan of the heat and flavor of ginger rather than pure hot sauce.


1 8oz package Lo Mein Noodles (these are a little hard to find, try looking in the Asian or ethnic food section of your grocery store, sometimes their even in the refrigerated section of the store)

1 tbl olive oil

1 tbl butter

½ lb shrimp peeled and deveined (I used frozen, I like using fresh from the Seafood section but they didn’t have any deveined and peeled shrimp and though I love shrimp I don’t have the patience to peel and devein each one by hand)

1 medium zucchini cut in half vertically then cut into half moon shapes

3 cloves of garlic minced

½ tsp crushed red pepper flakes

3 large eggs (if you’re making this as a main dish I suggest adding more eggs for added protein)

½ cup fresh cilantro (Feel free to add more – I might have added about ¾ Cup)

4 green onions thinly sliced


1 ½ tsp grated ginger (ginger root can be kept in a plastic bag and frozen in the freezer – when it’s frozen it makes it easier to grate)

1 tbl brown sugar

2 ½ tbl low sodium soy sauce

Hot sauce


Boil Water and cook the noodles per package directions.

While the noodles are cooking prepare the sauce: stir together the brown sugar, soy sauce, a couple drops of hot sauce and ginger.

In a large skillet, melt 1 tbl of butter over medium low heat. Add crushed red pepper once the butter is melted stir in the eggs and scramble, once scrambled transfer the eggs to a small plate and set aside.

Add 1 tbl of olive oil to the pan and increase to medum high heat. Add shrimp and cook until pink and firm (if youre using frozen shrimp just cook till unfrozen – be careful not to over cook!). Remove the shrimp with a slotted spoon and transfer to a new plate and set aside. Add zucchini to the pan increase to high heat and add remaing oil. Stir until the zucchini is browned – about 3 minutes. Stir in garlic and cook for an addition minute.

Add drained noodles to the skillet along with the cooked eggs, shrimp and prepared sauce. Turn the heat on medium low and stir together until everything is well coated.

Fold in the green onions and cilantro.

Share Now! Facebooktwitterpinterestmail