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.

Ingredients

• 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.

Directions

1. 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.
2. Cook the linguinie based on the box instructions. Drain, rinse and return to the pot.
3. While the pasta is cooking, heat 1 tbsp of olive oil in a large skillet over medium heat.
4. Add in the eggs and paprika and cook the eggs. Remove the eggs and set them aside in a bowl for later.
5. 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.
6. While the vegetables cook, in a small bowl mix together garlic, brown sugar, soy sauce, sriracha and ginger.
7. When the vegetables are close to being done, add the eggs back to the pan so they can get to temperature.
8. 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.

Happy Cooking!