NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp sesame oil

1 cup bean sprouts

2 whole green onions

1 clove garlic

1 tbsp tamari

1 tbsp lime juice

1 tsp coconut sugar

0.25 tsp red pepper flakes

1 tbsp water

PREPARATION

• 1

  Place dry brown rice noodles in a heat-proof bowl and cover with boiling water; let soak for 8 minutes until tender but firm, then drain well.

• 2

  In a small jar, whisk together the tamari, fresh lime juice, coconut sugar, and water until the sugar is completely dissolved.

• 3

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat, then add the minced garlic and sauté for 30 seconds.

• 4

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side 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 quickly with a spatula until set.

• 6

  Toss the drained noodles and the prepared sauce into the skillet, stirring constantly for 2 minutes to coat every strand.

• 7

  Fold in the fresh bean sprouts and sliced green onions, cooking for just 30 seconds more to maintain a slight crunch.

• 8

  Serve immediately in a shallow bowl, topped with a pinch of red pepper flakes for a subtle heat.