NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Brown rice noodles

1 tsp Avocado oil

1 cup Mung bean sprouts

2 tbsp Green onions

1 clove Garlic

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Maple syrup

0.25 tsp Red pepper flakes

1 tbsp Crushed roasted peanuts

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 tamari, lime juice, maple syrup, and red pepper flakes until the dressing is well combined.

• 3

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

• 4

  Add the minced garlic and shrimp to the pan, sautéing for 2-3 minutes until the shrimp are pink and opaque.

• 5

  Add the drained noodles and the prepared sauce to the skillet, tossing constantly for 1-2 minutes to coat everything evenly.

• 6

  Fold in the mung bean sprouts and sliced green onions, cooking for just 30 seconds until the sprouts are slightly softened.

• 7

  Remove from heat and serve immediately, topped with the crushed roasted peanuts for a savory crunch.