NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

0.25 tbsp avocado oil

0.5 tbsp peanuts

1 cup mung bean sprouts

2 whole green onions

1 tbsp coconut aminos

1 tsp fish sauce

1 tsp honey

1 tbsp lime juice

0.25 tsp red pepper flakes

1 clove garlic

PREPARATION

• 1

  Prepare the brown rice noodles according to package instructions by soaking in hot water until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, fish sauce, honey, lime juice, and red pepper flakes to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat, add the minced garlic and shrimp, and cook until the shrimp are pink and opaque.

• 4

  Push the shrimp to one side of the pan, crack the egg into the empty space, and scramble it quickly until just set.

• 5

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

• 6

  Fold in the mung bean sprouts and sliced green onions, then serve immediately topped with the crushed peanuts for a satisfying crunch.