NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp (raw, peeled)

1.5 oz dry Rice Noodles

1 tbsp Peanut Butter

1 tbsp Lime Juice

1 serving (50g) Red Bell Pepper, sliced

1 serving (50g) Carrot, julienned

1 serving (50g) Broccoli florets

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Ginger, grated

PREPARATION

• 1

  Rinse and pat dry the shrimp, then season lightly with salt and pepper if desired.

• 2

  Soak the rice noodles in warm water for about 10 minutes until softened, then drain well.

• 3

  In a small bowl, whisk together peanut butter, lime juice, a splash of warm water, and a pinch of crushed red pepper (optional) until smooth.

• 4

  Heat olive oil in a non-stick skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

• 5

  Add the shrimp to the skillet and stir-fry for 2-3 minutes on each side until they turn pink and are just cooked through.

• 6

  Introduce the fresh vegetables – red bell pepper, carrot, and broccoli – into the skillet and toss for 2-3 minutes until slightly tender but still crisp.

• 7

  Add the softened rice noodles and pour in the peanut lime sauce. Toss everything together until the noodles and shrimp are evenly coated and heated through.

• 8

  Adjust seasoning with salt, pepper, or additional lime juice if needed, then serve immediately.