The spice is nice, am I right? I mean maybe not too much spice, but the right amount is. My go too when adding spice to a dish is either sriracha sauce or jalapenos; which one I use depends on the dish. For this, sriracha was the victim.
- 1 lb linguinie
- 2 tbsp olive oil
- 2 eggs
- 1 tsp paprika
- 1 medium zucchini
- 8oz mushrooms
- 3 cloves garlic
- 2 tbsp brown sugar
- 1/3 c soy sauce
- 1 1/2 tbsp sriracha
- 1/2 tsp ginger
If you are sensitive to spicy foods, I would recommend decreasing the amount of sriracha.
- Prepare the vegetables: cut off the ends of the zucchini and then cut it in half, length wise, then slice; cut the mushroom into slices; mince the garlic.
- Cook the linguinie based on the box instructions. Drain, rinse and return to the pot.
- While the pasta is cooking, heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add in the eggs and paprika and cook the eggs. Remove the eggs and set them aside in a bowl for later.
- Heat the last tbsp of olive oil in the same skillet and add in the zucchini and mushrooms. Allow those to cook until they are soft, about 6 minutes, stirring occasionally.
- While the vegetables cook, in a small bowl mix together garlic, brown sugar, soy sauce, sriracha and ginger.
- When the vegetables are close to being done, add the eggs back to the pan so they can get to temperature.
- Combine the vegetables/eggs with the pasta. Pour the sauce over it and mix throughly.
What I enojoy most about this dish is that I get to practice my chopstick skills. I’m not that great, I definitely need more practice, but that just means I should make more dishes where I use chopsticks…right?
This recipe was inspired by a recipe found on Domestic Superhero.