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 tbsp Lime juice

1 tsp Coconut sugar

1 tsp Avocado oil

0.25 tsp Red pepper flakes

1 tbsp Cilantro

PREPARATION

• 1

  Place the brown rice noodles in a bowl of very hot water to soak for 8-10 minutes until pliable but firm, then drain.

• 2

  In a small jar, whisk together the tamari, lime juice, coconut sugar, and red pepper flakes until the sugar is dissolved.

• 3

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

• 4

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

• 5

  Push the shrimp to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing everything together for 1-2 minutes until the noodles are coated and tender.

• 7

  Fold in the bean sprouts and green onions, cooking for just 30 seconds to maintain their crunch.

• 8

  Remove from heat and garnish with fresh cilantro before serving.