NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz brown rice noodles

1 tsp sesame oil

1 tbsp almond butter

1 tbsp coconut aminos

1 tbsp lime juice

0.5 tsp red pepper flakes

1 clove garlic

1 tsp ginger root

1 cup bean sprouts

0.5 cup carrots

2 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the brown rice noodles according to package instructions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the almond butter, coconut aminos, lime juice, and red pepper flakes until the sauce is smooth.

• 3

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

• 4

  Add the minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.

• 5

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

• 6

  Toss in the shredded carrots and bean sprouts, stir-frying for 1 minute to slightly soften the vegetables while maintaining a crunch.

• 7

  Add the cooked noodles and the prepared sauce to the skillet, tossing everything together for 1-2 minutes until well coated and heated through.

• 8

  Garnish with sliced scallions and serve immediately with an extra squeeze of lime if desired.