NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz brown rice noodles

1 cup bean sprouts

0.5 cup shredded carrots

1 tsp toasted sesame oil

1 tbsp fish sauce

1 tbsp coconut aminos

1 tbsp lime juice

0.5 tsp honey

1 tsp chili paste

2 tbsp green onions

0.5 tbsp crushed peanuts

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the brown rice noodles by soaking them in hot water for 8-10 minutes until tender, then drain and set aside.

• 2

  In a small glass bowl, whisk together the fish sauce, coconut aminos, lime juice, honey, and chili paste to create the zesty sauce.

• 3

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

• 4

  Add the minced garlic and sauté for 30 seconds until fragrant, then add the shrimp and season with sea salt and black pepper.

• 5

  Cook the shrimp for 2-3 minutes per side until they are pink and opaque, then remove them from the pan and set aside.

• 6

  Add the shredded carrots and bean sprouts to the skillet, stir-frying for 1-2 minutes until slightly softened but still crisp.

• 7

  Return the shrimp to the pan along with the cooked noodles and pour the sauce over the top.

• 8

  Toss everything together for 1 minute until the sauce thickens and coats the noodles evenly.

• 9

  Garnish with sliced green onions and crushed peanuts before serving warm.