NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Brown rice vermicelli noodles

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

1 cup Baby bok choy

1 tbsp Fish sauce

1 tbsp Tamari

0.5 whole Lime

0.25 cup Green onions

0.25 cup Fresh cilantro

0.25 tsp Red pepper flakes

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of water to a boil, remove from heat, and soak the brown rice vermicelli for 3-5 minutes until tender but firm, then drain and rinse with cold water.

• 2

  In a small bowl, whisk together the fish sauce, tamari, and red pepper flakes to create a savory flavor base.

• 3

  Heat the olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.

• 4

  Add the shrimp to the pan in a single layer, seasoning with black pepper, and sear for 2 minutes per side until pink and opaque.

• 5

  Toss in the minced garlic and chopped bok choy, sautéing for 1-2 minutes until the garlic is fragrant and the greens are slightly wilted.

• 6

  Add the drained noodles and the sauce mixture to the skillet, tossing everything together for 1 minute to coat the noodles thoroughly in the garlic butter.

• 7

  Remove from heat, squeeze the fresh lime juice over the dish, and garnish with sliced green onions and cilantro before serving.