NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp avocado oil

1 tbsp coconut aminos

1 tbsp lime juice

1 tsp rice vinegar

0.5 cup bean sprouts

2 stalk green onions

1 clove garlic

0.25 tsp red pepper flakes

1 tbsp crushed peanuts

PREPARATION

• 1

  Prepare the brown rice noodles by soaking them in hot water until tender, then drain and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, lime juice, rice vinegar, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sauté the minced garlic until fragrant.

• 4

  Add the shrimp to the skillet and cook until they turn pink and opaque, then push them to one side of the pan.

• 5

  Crack the egg into the cleared space, scramble until fully set, and then incorporate it with the shrimp.

• 6

  Add the prepared noodles and the sauce mixture to the skillet, tossing everything together for two minutes until the noodles are well-coated.

• 7

  Fold in the bean sprouts and sliced green onions, then serve immediately topped with crushed peanuts.