NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 large egg

1.5 oz brown rice noodles

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp lime juice

1 tsp maple syrup

1 tsp tamarind paste

1 cup bean sprouts

0.25 cup carrots

2 tbsp green onions

0.5 tbsp peanuts

0.25 tsp red pepper flakes

1 clove garlic

PREPARATION

• 1

  Soak brown rice noodles in a bowl of very hot water for 8-10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, lime juice, maple syrup, and tamarind paste until smooth.

• 3

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

• 4

  Add the shrimp and minced garlic to the skillet, 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 cooked.

• 6

  Add the soaked noodles and shredded carrots to the pan, pouring the sauce over everything.

• 7

  Toss the mixture continuously for 1-2 minutes until the noodles are well-coated and the sauce has thickened slightly.

• 8

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

• 9

  Divide into a bowl and top with crushed peanuts and red pepper flakes for a hint of heat.