NUTRITION

SERVINGS

INGREDIENTS

2 oz brown rice noodles

6 oz shrimp

1 large egg

1 tsp toasted sesame oil

1 tbsp low-sodium tamari

1 tbsp fresh lime juice

0.5 tsp red chili flakes

1 clove garlic

1 tsp fresh ginger

1 cup mung bean sprouts

2 tbsp green onions

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the brown rice noodles in a bowl of hot water and soak for 10-15 minutes until tender but firm, then drain.

• 2

  In a small jar, whisk together the tamari, fresh lime juice, and red chili flakes to create the sauce.

• 3

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

• 4

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

• 5

  Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque.

• 6

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

• 7

  Add the drained noodles and the prepared sauce to the skillet, tossing everything together for 1-2 minutes.

• 8

  Fold in the mung bean sprouts and green onions, cooking for another 30 seconds until the sprouts are slightly softened.

• 9

  Remove from heat and garnish with fresh cilantro before serving.