NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz brown rice noodles

1 large egg

1 cup bean sprouts

0.5 cup shredded carrots

2 stalk scallions

1 tbsp coconut aminos

1 tbsp lime juice

1 tsp sesame oil

0.5 tsp red chili flakes

1 clove garlic

1 tsp fresh ginger

0.5 tbsp crushed peanuts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the brown rice noodles by soaking them in hot water for 5-7 minutes until tender yet firm, then drain and set aside.

• 2

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

• 3

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

• 4

  Add the shrimp to the skillet, seasoning with sea salt and black pepper, and sauté for 2-3 minutes until they are pink and opaque.

• 5

  Push the shrimp to the edges of the pan and crack the egg into the center, scrambling it quickly until it is fully cooked.

• 6

  Stir in the minced garlic, shredded carrots, and sliced scallions, cooking for an additional 1-2 minutes until the vegetables soften slightly.

• 7

  Add the prepared noodles and bean sprouts to the skillet, then pour the sauce over the mixture.

• 8

  Toss everything together for 1 minute until the noodles are well-coated and the bean sprouts are just starting to wilt.

• 9

  Serve immediately, garnished with crushed peanuts for a satisfying crunch.