NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz brown rice noodles

1 large egg

1 cup mung bean sprouts

2 tbsp green onions

1 clove garlic

1 tsp fresh ginger

1 tbsp tamari

0.5 tbsp fish sauce

1 tsp tamarind paste

0.5 tsp honey

0.5 tsp sesame oil

0.25 tsp red pepper flakes

0.5 tbsp peanuts

0.5 whole lime

PREPARATION

• 1

  Place the brown rice noodles in a large bowl and cover with very hot water, soaking for 8 to 10 minutes until tender but firm, then drain and set aside.

• 2

  In a small jar, whisk together the tamari, fish sauce, tamarind paste, honey, and red pepper flakes until the sauce is smooth and combined.

• 3

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

• 4

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

• 5

  Crack the egg into the empty side of the pan, scrambling it quickly with a spatula until just set before mixing it in with the shrimp.

• 6

  Add the drained noodles and the prepared sauce to the pan, tossing everything together for 1 to 2 minutes until the noodles are well-coated and heated through.

• 7

  Fold in the mung bean sprouts and sliced green onions, then remove from heat and serve immediately topped with crushed peanuts and a fresh lime wedge.