NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 large egg

1 oz brown rice noodles

1 cup mung bean sprouts

1 tbsp tamari

1 tbsp lime juice

1 tsp fish sauce

1 tsp maple syrup

1 tsp avocado oil

1 tbsp roasted peanuts

2 stalks green onions

1 clove garlic

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the brown rice noodles in a bowl of very hot water for 8-10 minutes until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, lime juice, fish sauce, and maple syrup to create the stir-fry sauce.

• 3

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

• 4

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

• 5

  Push the shrimp to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 6

  Add the drained noodles, mung bean sprouts, and the prepared sauce to the pan.

• 7

  Toss all ingredients together vigorously for 1-2 minutes until the noodles are well-coated and the sprouts have slightly softened.

• 8

  Remove from heat and garnish with sliced green onions, crushed peanuts, and red pepper flakes before serving.