Dragon Noodles

I've made these a bunch of times now and they are a terrific fix for nights when you just plum run out of time.  After school, karate and night time routine of getting things ready for the next day, I sometimes find myself skipping dinner with the kiddos.  By the time I slow, down, I'm hungryyyyyy.

I like this recipe because it uses a bunch of stuff that I almost always have on hand.  Snip some chives in place of scallions, wedge of lime from the fridge, add chicken, sliced snap peas, all of them are great additions or substitutions.

Adapted from Budget Bytes.  This recipe serves me.

3 ounces lo mein noodles or linguini pasta
1 tbs butter
A dash of red pepper flakes
2 eggs
1/2 tbs brown sugar
1 tbs soy sauce
1/2 tbs or more to your liking, sriracha sauce
Sliced cilantro
Slices scallions or chives
Squeeze of lime
Optional-shredded chicken, shredded carrots, sliced snap or snow peas, anything your heart desires

Cook the noodles according to directions.
While the pasta is cooking, melt the butter and red pepper flakes over medium low heat.
When butter is melted, add the egg, scramble, and cook slowly until eggs are just set.  To avoid overcooking the eggs, remove the pan from the hot burner.
Mix the brown sugar, soy sauce and sriracha in a small bowl.
When the pasta is done, remove pasta from the pot with tongs and add to the pan with the cooked eggs.
Add the brown sugar mixture and cook over medium heat until the sauce coats the pasta (add in chicken here if you have pre cooked chicken to warm through).
Top with veggies and squeeze of lime.