NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

0.75 oz brown rice noodles

1 large egg

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp raw honey

1 tsp chili garlic sauce

1 tbsp fresh lime juice

1 cup mung bean sprouts

0.25 cup shredded carrots

2 tbsp green onions

0.5 tbsp roasted peanuts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water; let soak for 8-10 minutes until tender but firm, then drain.

• 2

  In a small jar, whisk together the coconut aminos, raw honey, chili garlic sauce, and lime juice until well combined.

• 3

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

• 4

  Season the shrimp with sea salt and black pepper, then add to the skillet and sear for 2 minutes per side until pink and opaque.

• 5

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

• 6

  Add the drained noodles, shredded carrots, and the prepared sauce to the skillet, tossing everything together for 2 minutes to coat.

• 7

  Fold in the mung bean sprouts and green onions, cooking for just 30 seconds to retain their crunch.

• 8

  Serve immediately topped with crushed roasted peanuts and an extra squeeze of lime if desired.