NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

1 cup Mung bean sprouts

2 stalks Green onions

1 tbsp Tamari

1 tbsp Fish sauce

1 tsp Honey

1 tbsp Lime juice

1 tsp Avocado oil

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Peanuts

PREPARATION

• 1

  Submerge the brown rice noodles in a bowl of very hot water for 8-10 minutes until softened but still firm, then drain.

• 2

  In a small jar, whisk together the tamari, fish sauce, honey, and lime juice until the honey is fully dissolved.

• 3

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

• 4

  Add the shrimp to the skillet and sear for 2 minutes per side until pink and opaque, then remove shrimp and set aside.

• 5

  Push any remaining bits to the side of the pan, crack the egg into the center, and scramble quickly until just set.

• 6

  Add the drained noodles, cooked shrimp, and the prepared sauce to the skillet, tossing vigorously for 1-2 minutes to coat.

• 7

  Fold in the bean sprouts and green onions, cooking for 30 seconds until the sprouts are slightly wilted but still crunchy.

• 8

  Plate the noodles and garnish with red pepper flakes and crushed peanuts for a satisfying crunch.