Instructions

• Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook 3–4 minutes, or according to package instructions, until just tender. Drain the noodles in a colander and set aside.
• In a small bowl, whisk together the lime juice, light brown sugar, soy sauce, Sriracha, fresh grated ginger, and 1 teaspoon sesame oil until the sugar dissolves. Set the sauce aside.
• Heat a large nonstick skillet over medium heat. Add the unsalted butter. When the butter melts, add the crushed red pepper flakes, then pour in the beaten eggs. Stir gently and cook the eggs until set but still moist, about 2–3 minutes. Transfer the cooked eggs to a plate and set aside.
• Add 1 tablespoon of the remaining sesame oil to the same skillet and increase the heat to medium-high. Add the shrimp in a single layer and cook about 1–2 minutes per side, until the shrimp are firm and pink. Remove the shrimp with a slotted spoon to a plate and set aside.
• Add the last 1 tablespoon sesame oil to the skillet and increase the heat to high. Add the frozen broccoli florets and frozen red bell pepper strips (do not thaw) and stir-fry until they begin to char and are heated through, about 3–4 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
• Return the drained noodles, cooked eggs, and cooked shrimp to the skillet. Pour in the prepared sauce. Reduce the heat to medium-low and toss or stir everything together until the ingredients are evenly coated and warmed through, about 1 minute.
• Taste and add salt only if needed (the soy sauce is salty). Serve immediately.