NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 cup bean sprouts

2 tbsp green onions

1 clove garlic

1 tbsp tamari

1 tsp fish sauce

1 tbsp lime juice

1 tsp coconut sugar

0.5 tsp avocado oil

0.5 tbsp peanuts

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water and soak for 10-15 minutes until tender but firm, then drain.

• 2

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

• 3

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

• 4

  Sauté the shrimp for 2-3 minutes until they turn pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the empty side of the pan and scramble it quickly until just set.

• 6

  Add the drained noodles and the prepared sauce to the skillet, tossing everything together for 2 minutes to coat the noodles.

• 7

  Fold in the bean sprouts and green onions, cooking for just 30 seconds to retain their crisp texture.

• 8

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