NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 cup bean sprouts

1 tbsp coconut aminos

1 tbsp lime juice

1 clove garlic

0.5 tsp red chili flakes

1 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the brown rice noodles in a bowl of hot water and soak according to package instructions until al dente, then drain and set aside.

• 2

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

• 3

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

• 4

  Add the minced garlic and sauté for 30 seconds until fragrant.

• 5

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

• 6

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

• 7

  Add the cooked noodles and the prepared sauce to the skillet, tossing everything together to coat thoroughly.

• 8

  Fold in the bean sprouts and cook for an additional 1 minute until they are slightly softened but still crisp.

• 9

  Garnish with sliced scallions and serve immediately with an extra lime wedge if desired.