Prepare linguine according to package directions, drain and set aside.
In a bowl, combine the brown sugar, soy sauce, Sriracha, and ginger; whisk to combine and set aside.
Over medium heat, cook and scramble eggs and red pepper flakes. Remove eggs and keep warm.
Sauté the zucchini, mushrooms and garlic in oil until tender.
Reduce heat; add Johnsonville Hot Links, linguine and eggs. Stir in soy sauce mixture. Stir to coat pasta and vegetables with sauce.
Remove from heat; sprinkle with peanuts, green onions and cilantro.