NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

1 oz Dry brown rice noodles

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Honey

1 tbsp Lime juice

0.25 tsp Red pepper flakes

1 cup Bean sprouts

0.5 cup Shredded carrots

2 tbsp Sliced green onions

1 tbsp Chopped cilantro

1 tsp Minced garlic

1 tsp Minced ginger

PREPARATION

• 1

  Place the dry brown rice noodles in a bowl of hot water and soak for 10 minutes until softened, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, honey, lime juice, and red pepper flakes until the honey is fully dissolved.

• 3

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

• 4

  Add the minced garlic and minced ginger to the skillet, sautéing for 30 seconds until highly aromatic.

• 5

  Add the raw shrimp to the skillet and cook for 2-3 minutes, turning once, until they are pink and opaque.

• 6

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

• 7

  Add the soaked noodles, bean sprouts, and shredded carrots to the pan, pouring the prepared chili-lime sauce over everything.

• 8

  Toss all ingredients together for 2 minutes until the noodles are tender and the sauce has thickened to coat the shrimp and vegetables.

• 9

  Remove from heat and garnish with sliced green onions and chopped cilantro before serving immediately.