NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 oz rice noodles

1 large egg

1 cup bean sprouts

0.5 cup shredded carrots

2 tbsp sliced green onions

1 tbsp tamari

1 tbsp fish sauce

1 tbsp lime juice

1 tsp sesame oil

1 tsp minced garlic

0.25 tsp red pepper flakes

1 tbsp crushed peanuts

PREPARATION

• 1

  Soak the rice noodles in hot water for 10 minutes until softened, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, fish sauce, and lime juice to create the sauce.

• 3

  Heat the sesame oil in a large skillet over medium-high heat and sauté the minced garlic and red pepper flakes for 30 seconds until fragrant.

• 4

  Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque, then remove the shrimp and set them aside.

• 5

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

• 6

  Add the softened noodles, shredded carrots, and bean sprouts to the skillet, then pour the sauce over the mixture.

• 7

  Stir-fry everything for 2 minutes until the noodles are well-coated and the vegetables are slightly tender.

• 8

  Return the shrimp to the pan, toss to combine, and garnish with sliced green onions and crushed peanuts before serving.