NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

2 oz sweet potato starch noodles

1 tsp avocado oil

2 cloves garlic

1 tsp fresh ginger

0.5 cup carrots

1 cup baby spinach

1 tbsp tamari

1 tsp toasted sesame oil

0.25 cup green onions

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the sweet potato starch noodles for 6-7 minutes until translucent and chewy, then drain and rinse with cold water.

• 2

  In a small bowl, whisk together the tamari, toasted sesame oil, sea salt, and black pepper to create the seasoning base.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat, then add the shrimp and cook for 2-3 minutes until pink and opaque.

• 4

  Add the minced garlic, grated ginger, and julienned carrots to the skillet, sautéing for another 2 minutes until the vegetables are slightly softened but still crisp.

• 5

  Stir in the cooked noodles and baby spinach, tossing everything together for 1-2 minutes until the spinach is wilted and the noodles are heated through.

• 6

  Garnish with sliced green onions and serve immediately while the flavors are bright and the texture is perfectly tender.