NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 large Egg

1 oz Brown rice noodles

1 cup Bean sprouts

2 stalk Green onions

1 clove Garlic

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Fish sauce

1 tbsp Lime juice

1 tsp Honey

0.5 tbsp Peanuts

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Place brown rice noodles in a bowl of very hot water and soak for 10-15 minutes until softened but still firm, then drain.

• 2

  In a small jar, whisk together the tamari, fish sauce, lime juice, honey, and red pepper flakes until the honey is fully dissolved.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.

• 4

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

• 5

  Crack the egg into the empty side of the pan, scramble it quickly until set, and then mix it in with the shrimp.

• 6

  Add the drained noodles and the sauce to the pan, tossing constantly for 1-2 minutes until the noodles are coated and the sauce thickens slightly.

• 7

  Stir in the bean sprouts and sliced green onions, cooking for just 30 seconds to keep the sprouts crisp.

• 8

  Remove from heat and serve immediately, topped with the crushed peanuts for a salty crunch.