NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1.5 oz Brown rice noodles

1 large Egg

1 cup Bean sprouts

2 medium Green onions

1 clove Garlic

1 tbsp Tamari

1 tsp Fish sauce

1 tbsp Rice vinegar

1 tbsp Lime juice

1 tsp Avocado oil

0.25 tsp Red pepper flakes

1 tbsp Cilantro

PREPARATION

• 1

  Prepare the brown rice noodles according to package instructions until al dente, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, fish sauce, rice vinegar, lime juice, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the shrimp to the skillet and cook for 2 minutes per side until pink and opaque, then remove and set aside.

• 5

  In the same skillet, add the minced garlic and sliced green onions, sautéing for 1 minute until fragrant.

• 6

  Push the aromatics to the side and crack the egg into the skillet, scrambling it until just set.

• 7

  Add the cooked noodles, cooked shrimp, and prepared sauce to the skillet, tossing everything together for 2 minutes to coat.

• 8

  Fold in the bean sprouts and cook for 30 seconds until slightly softened but still crunchy.

• 9

  Garnish with fresh cilantro and serve immediately.