NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz brown rice noodles

1 large egg

0.5 tbsp avocado oil

0.5 cup bean sprouts

0.25 cup shredded carrots

2 tbsp sliced green onions

1 tbsp tamari

1 tbsp lime juice

1 tsp chili paste

1 clove garlic

0.5 tsp ginger

1 tsp honey

PREPARATION

• 1

  Soak the brown rice noodles in hot water for 5-10 minutes until tender but firm, then drain.

• 2

  In a small bowl, whisk together the tamari, lime juice, chili paste, honey, minced garlic, and grated ginger.

• 3

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

• 4

  Add the shrimp and cook for 2-3 minutes until pink and opaque, then remove and set aside.

• 5

  Add the shredded carrots and the white parts of the sliced green onions to the pan, sautéing for 1 minute.

• 6

  Push the vegetables to the side, crack the egg into the pan, and scramble until just set.

• 7

  Add the noodles, shrimp, and bean sprouts back to the pan, then pour the prepared sauce over everything.

• 8

  Toss well for 1-2 minutes until the sauce thickens and coats the noodles, then garnish with the remaining green onions.