Clean Eating, Gluten Free, Soy Free, Dairy Free, Vegetarian
If you are looking for an asian dish, but want to keep it healthy make this. It’s also really simple to cook, and you’ll get lots of protein!
Ingredients:
5oz rice noodles
1lb large shrimp, peeled and deveined
2T olive oil
2T brown sugar
1/4 cup coconut aminos
2T rice vinegar
1T lime juice
1T fish sauce
2 red bell peppers, sliced into thin strips, and halved
1 1/2 cup matchstick carrots
2 cloves garlic
5 green onions, whites minced, greens sliced into 1 inch pieces
2 cup bean sprouts
3 large eggs
1/3 cup cilantro, chopped
Red pepper flakes and sesame seeds for garnish
Directions:
Prepare rice noodles as states on package.
In a bowl, whisk together brown sugar, coconut aminos, rice vinegar, lime juice, fish sauce and set aside.
While noodles are cooking, heat oil in a large high rim pan, over medium-high heat. Add shrimp and cook through, about 90 seconds a side, then transfer to plate, leaving oil in the pan.
Add peppers and carrots and sauté for about 1-2 minutes, then add garlic greens onions and bean sprouts and sauté for another minute.
Push veggies to the edges of the pan, then crack eggs in the center and scramble until they are cooking through. Add in shrimp, noodles and sauce and toss everything together, then cook another 1-2 minutes.
Serve warm topped with cilantro, red pepper flakes and sesame seeds as garnish.
Nutrition:
Serves 4
Calories – 528
Protein – 45
Carbohydrates – 49
Fat – 17
Your Coach,
Kyra
P.S. Do you like this recipe and want more like it?
Get the Lean Body Cookbook here