Ingredients
- 8 ounces dry brown rice noodles
- 2 cups broccoli florets
- 2/3 cup light coconut milk
- 1 T tomato paste
- 3 T natural nut butter with sea salt
- 1 tsp ginger, ground
- 4 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- juice of 1/2 lime
- 1 red bell pepper, sliced into think strips
- 1 cup bean sprouts
- 24 medium raw shrimp, peeled, deveined and rinsed under cold running water
Directions
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Bring 2 medium pats of water to a boil over high heat.
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In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. Rinse in hot water and set aside.
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In 2nd pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.
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Meanwhile, in a bowl, add coconut milk, tomato paste, nut butter, ginger, garlic, pepper flakes and lime juice. Use a whisk to thoroughly combine.
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Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping.
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Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.
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Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.