NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp lime juice

1 tsp coconut sugar

1 tsp fish sauce

1 cup bean sprouts

0.5 cup shredded carrots

2 stalks green onions

1 clove garlic

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the dry brown rice noodles in a large bowl and cover with very hot water; let soak for 8-10 minutes until tender but still firm, then drain.

• 2

  In a small jar, whisk together the tamari, lime juice, coconut sugar, and fish sauce until the sugar is fully dissolved.

• 3

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

• 4

  Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 5

  Add the shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque, then push them to one side of the pan.

• 6

  Crack the egg into the empty side of the pan and scramble quickly until just set.

• 7

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

• 8

  Toss all ingredients together for 1-2 minutes using tongs until the noodles are well-coated and the sauce has thickened slightly.

• 9

  Remove from heat and fold in the bean sprouts and sliced green onions, allowing the residual heat to soften them slightly while maintaining their crunch.

• 10

  Serve immediately with an extra squeeze of lime if desired.