NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught shrimp

1.5 oz brown rice noodles

1 large egg

1 cup bean sprouts

0.5 cup shredded carrots

2 tbsp green onions

1 tbsp coconut aminos

1 tsp sesame oil

1 tbsp lime juice

0.5 tsp red chili flakes

1 clove garlic

1 tsp fresh ginger

1 tbsp crushed peanuts

0.25 tsp sea salt

PREPARATION

• 1

  Soak the brown rice noodles in hot water according to package directions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, lime juice, and red chili flakes to create the sauce.

• 3

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

• 4

  Add the minced garlic, grated ginger, and shrimp to the skillet, seasoning lightly with sea salt.

• 5

  Sauté the shrimp for 2-3 minutes until pink and opaque, then push them to one side of the pan.

• 6

  Crack the egg into the empty side of the pan, scramble until fully set, and then incorporate with the shrimp.

• 7

  Add the cooked noodles, bean sprouts, and shredded carrots to the skillet.

• 8

  Pour the prepared sauce over the mixture and toss everything together for 1-2 minutes until the vegetables are slightly softened and the dish is heated through.

• 9

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