NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz rice noodles

1 large egg

1 cup mung bean sprouts

0.25 cup shredded carrots

2 tbsp green onions

1 tbsp tamari

1 tbsp lime juice

1 tsp honey

0.5 tsp red pepper flakes

1 tsp avocado oil

1 clove garlic

1 tbsp peanuts

PREPARATION

• 1

  Soak the rice noodles in a bowl of very hot water for 8-10 minutes until tender but firm, then drain.

• 2

  In a small bowl, whisk together the tamari, lime juice, honey, and red pepper flakes to create the zesty sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sauté the minced garlic for 30 seconds.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque, then push them to one side.

• 5

  Crack the egg into the empty side of the skillet, scramble it quickly until set, and then mix with the shrimp.

• 6

  Toss in the drained noodles, shredded carrots, and mung bean sprouts, pouring the sauce over the mixture.

• 7

  Stir-fry everything for 2 minutes until the noodles are coated and the vegetables are slightly softened.

• 8

  Remove from heat and garnish with sliced green onions and crushed peanuts before serving.