NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 large egg

1.5 oz rice noodles

1 tsp avocado oil

1 tbsp tamari

1 tsp fish sauce

1 tsp maple syrup

1 tbsp lime juice

0.5 cup bean sprouts

2 medium scallions

1 clove garlic

0.5 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Soak the rice noodles in very hot water for 8-10 minutes until tender but firm, then drain.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sauté the minced garlic for 30 seconds.

• 4

  Add the shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque.

• 5

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

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing everything together for 1-2 minutes until the noodles absorb the liquid.

• 7

  Fold in the bean sprouts and sliced scallions, cooking for an additional 30 seconds to slightly soften.

• 8

  Serve immediately topped with crushed peanuts and red pepper flakes for a hint of heat.