NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

1.5 oz Brown rice noodles

1 large Egg

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Chili paste

1 tsp Maple syrup

0.5 cup Bean sprouts

0.25 cup Shredded carrots

2 tbsp Sliced scallions

1 tbsp Chopped cilantro

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Soak the brown rice noodles in hot water for 8-10 minutes until tender, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, lime juice, chili paste, and maple syrup until well combined.

• 3

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

• 4

  Season the shrimp with sea salt and black pepper, then sauté for 2-3 minutes until pink and opaque.

• 5

  Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it until fully cooked.

• 6

  Add the drained noodles, shredded carrots, and bean sprouts to the skillet, then pour the sauce over the mixture.

• 7

  Toss everything together for 1-2 minutes until the noodles are coated and the dish is steaming hot.

• 8

  Serve immediately topped with sliced scallions and fresh cilantro for a bright finish.