Cook lo mein according to package directions. Keep hot.
Meanwhile, whisk to combine the brown sugar, soy sauce, sriracha, ginger, and sesame oil; set aside.
In a large skillet set over medium-high heat, heat 1 tablespoon of the olive oil. Once hot, add the crushed red pepper and cook until fragrant. Add the lightly beaten eggs and scramble for 2-3 minutes; remove to a small plate and cover to keep warm.
Add remaining 1 tablespoon of oil to the pan. Once hot, add shrimp and cook for 2 minutes on each side, or just until firm and bright pink. Remove with a slotted spoon and transfer to a clean plate; set aside. Add zucchini to the pan, increase heat to high; stir fry until just charred; about 3 minutes. Stir in garlic and cook for one minute.
Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro over top and serve immediately.