NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 large egg

1 oz soba noodles

1 cup bean sprouts

1 cup purple cabbage

1 tbsp tamari

1 tbsp lime juice

1 tsp chili paste

1 tsp toasted sesame oil

1 tbsp green onions

1 tbsp cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook soba noodles in boiling water for 4-5 minutes, then drain and rinse with cold water to prevent sticking.

• 2

  In a small bowl, whisk together the tamari, fresh lime juice, and chili paste to create the zesty sauce base.

• 3

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

• 4

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

• 5

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

• 6

  Toss in the shredded purple cabbage and bean sprouts, stir-frying for 1 minute until the vegetables are slightly wilted but still crisp.

• 7

  Add the cooked soba noodles and the prepared chili-lime sauce to the wok, tossing everything together for 1-2 minutes until thoroughly coated and heated through.

• 8

  Garnish the dish with chopped green onions and fresh cilantro before serving immediately.