NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz rice stick noodles

0.5 tbsp avocado oil

2 cloves garlic

0.25 cup yellow onion

0.5 cup green cabbage

0.25 cup carrot

1 tbsp tamari

1 tsp fish sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 tbsp green onion

PREPARATION

• 1

  Place the rice stick noodles in a large bowl and cover with warm water; soak for 10 minutes until softened, then drain and set aside.

• 2

  In a large wok or skillet, heat the avocado oil over medium-high heat.

• 3

  Add the shrimp to the pan and season with sea salt and black pepper; cook for 1-2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 4

  In the same pan, add the sliced onion and minced garlic, sautéing for 1 minute until fragrant.

• 5

  Add the shredded cabbage and julienned carrots to the skillet, stir-frying for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Add the drained noodles to the pan along with the tamari and fish sauce; toss everything together using tongs to ensure the noodles are evenly coated and heated through.

• 7

  Return the cooked shrimp to the pan and toss once more to combine.

• 8

  Serve immediately with a squeeze of fresh lemon juice and a garnish of sliced green onions.