NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 oz Brown rice noodles

1 large egg

1 tsp Avocado oil

1 cup Bean sprouts

2 stalk Green onions

1 clove Garlic

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Coconut sugar

0.5 tsp Rice vinegar

1 tbsp Peanuts

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place the dry brown rice noodles in a bowl of very hot water to soak for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, lime juice, coconut sugar, rice vinegar, and red pepper flakes until the sugar is fully dissolved.

• 3

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat and sear the shrimp for 2 minutes per side until they turn pink and opaque.

• 4

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

• 5

  Add the minced garlic, sliced green onions, and bean sprouts to the pan, sautéing for 1 minute until the aromatics are fragrant.

• 6

  Toss in the drained noodles and pour the prepared sauce over the entire mixture, using tongs to coat everything evenly until the sauce thickens and the noodles are glossy.

• 7

  Transfer to a plate and garnish with crushed toasted peanuts and an extra squeeze of fresh lime juice if desired.