I found this recipe online and it looked so delicious that I decided to make it for my friend’s birthday dinner. I altered and added some additional ingredients listed in the recipe to make it healthier and put my own spin on it.
- 1 pound brown rice linguine
- 2 TBS olive oil, divided
- 2 large eggs, lightly beaten
- 1/2 tsp crushed red pepper flakes
- 1 zucchini, cut in half vertically, then sliced in half circles
- 8 ounces mushroom, chopped
- 3 cloves garlic, minced
- 2 TBS brown sugar
- 1/3 cup low sodium soy sauce
- 3 TBS Sriracha hot sauce
- 2 inches fresh ginger, grated
- 1 handful fresh cilantro, chopped
- 4 green onions, chopped
- 1/4 cup peanuts, chopped and toasted
- In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger. Whisk all ingredients well to combine and set aside. (This allows the flavors to marry together).
- Place a large pot on the stove, and set the heat over medium heat.
- Add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside.
In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
- Return large stock pot to stove and heat remaining 1 TBS oil over medium heat.
- Add zucchini, mushrooms, and garlic. Sautee over medium high heat for 3-4 minutes or until veggies are cooked through.
- Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce.
- Meanwhile, in a small skillet heat up peanuts until fragrant
- Remove from heat, add toasted peanuts, green onions, and cilantro; stir to combine.
- Serve hot and enjoy!