(stem removed, trimmed and cut into bite sized chunks)
1 medium pepper(s)
Red bell pepper
(raw, fresh or frozen, cleaned and deveined)
Rice noodles, dry
(half a package)
Soy sauce, tamari
If using frozen shrimps, place them in a bowl filled with cool water and set aside.
Heat olive oil in a skillet on medium heat, when the pan is hot add carrots and celery with a pinch of salt. Cook for about 7 minutes stirring often, add the broccoli, stir it all together and cover with a lid. You may need to add a little more olive oil or a little water to prevent sticking.
Add the thawed shrimps to the vegetables and stir again. Cover with a lid.
Cook the rice noodles according to the package instructions. Once the shrimps have turned pink, toss in the collards, along with the sesame oil and tamari- stir everything well and cover for another 2-3 minutes or until the collards have wilted but still bright green.
Tip: Serve noodles over top of the rice noodles and garnish with chopped green onions, cilantro, and red chilli flakes.
Calories from fat297
Calories from saturated fat44
Total Fat33 g
Saturated Fat4.9 g
Trans Fat0.0 g
Polyunsaturated Fat9.1 g
Monounsaturated Fat16.3 g
Total Carbohydrate114 g
Dietary Fiber8.5 g
Unique Nutrition & Wellness Guide for Those Who Work in the Service Industry by Laura Benson