NUTRITION

SERVINGS

INGREDIENTS

1.5 oz rice noodles

7 oz shrimp

1 tsp sesame oil

3 cloves garlic

1 tsp fresh ginger

1 cup baby bok choy

1 tbsp tamari

0.5 tbsp rice vinegar

2 stalks green onions

0.25 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of water to a boil and cook the rice noodles according to package directions until al dente, then drain and set aside.

• 2

  Whisk together the tamari, rice vinegar, and red pepper flakes in a small bowl to create the stir-fry sauce.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 4

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

• 5

  Toss in the chopped baby bok choy and cook for an additional 2 minutes until the leaves are wilted but the stems remain crisp.

• 6

  Add the cooked noodles and the sauce to the skillet, tossing everything together for 1 minute to ensure even coating and heating.

• 7

  Remove from heat and garnish with thinly sliced green onions before serving.