NUTRITION

SERVINGS

INGREDIENTS

6 oz prawns

1.5 oz brown rice noodles

1 large egg

1 cup bean sprouts

0.5 cup shredded carrots

2 tbsp green onions

1 tbsp tamari

1 tbsp lime juice

0.5 tsp honey

0.5 tsp sesame oil

1 tbsp crushed peanuts

0.25 tsp red chili flakes

1 tsp minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the brown rice noodles according to package instructions by soaking in hot water until tender, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the tamari, lime juice, honey, and red chili flakes until well combined to create the sauce.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat, then add the prawns, minced garlic, sea salt, and black pepper.

• 4

  Sauté the prawns for 2-3 minutes until they are pink and opaque, then push them to one side of the skillet.

• 5

  Crack the egg into the empty side of the skillet and scramble it quickly until just set, then incorporate it into the prawns.

• 6

  Add the shredded carrots and bean sprouts to the skillet, tossing for 1 minute until the vegetables begin to soften slightly.

• 7

  Add the cooked noodles and the prepared chili-lime sauce to the pan, tossing everything together until the noodles are well-coated and heated through.

• 8

  Remove from heat and serve immediately, garnished with sliced green onions and crushed peanuts for a crunchy finish.