NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

1 oz Brown rice noodles

1 cup Zucchini noodles

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Honey

0.5 tsp Red chili flakes

1 tsp Toasted sesame oil

0.5 cup Bean sprouts

0.25 cup Carrots

1 tbsp Peanuts

2 tbsp Green onions

1 clove Garlic

0.5 tsp Ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil water and cook brown rice noodles for 4-5 minutes until al dente, then drain and set aside.

• 2

  Whisk the tamari, lime juice, honey, red chili flakes, and toasted sesame oil in a small bowl to create the sauce.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 4

  Mince the garlic and grate the ginger, then add to the skillet and sauté for 30 seconds until fragrant.

• 5

  Add the shrimp to the pan, season with sea salt and black pepper, and cook for 2-3 minutes until pink and opaque.

• 6

  Push the shrimp to one side of the pan, crack the egg into the empty space, and scramble until fully set.

• 7

  Add the cooked rice noodles, zucchini noodles, and carrots to the skillet, then pour the sauce over everything.

• 8

  Toss the mixture constantly for 2 minutes using tongs until the zucchini is slightly softened and the noodles are coated.

• 9

  Stir in the bean sprouts and sliced green onions, then immediately remove the skillet from the heat.

• 10

  Transfer to a bowl and garnish with crushed peanuts before serving hot.