NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 oz Brown rice noodles

1 cup Zucchini noodles

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Chili paste

1 tsp Sesame oil

0.5 cup Bean sprouts

0.25 cup Shredded carrots

2 stalk Green onions

0.5 tbsp Crushed peanuts

0.25 tsp Sea salt

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Cook the brown rice noodles according to package instructions until al dente, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, lime juice, chili paste, and sea salt until well combined.

• 3

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

• 4

  Add the shrimp and red pepper flakes to the skillet, sautéing for 3-4 minutes until the shrimp are pink and opaque.

• 5

  Stir in the shredded carrots and zucchini noodles, cooking for an additional 2 minutes until they begin to soften.

• 6

  Add the cooked rice noodles and fresh bean sprouts to the skillet.

• 7

  Pour the prepared chili-lime sauce over the mixture and toss everything together for 1-2 minutes until thoroughly coated and heated through.

• 8

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