The protein & fiber packed meal that's sure to win your grain free heart!
- 2 tbsp fish sauce
- 1 tbsp coconut aminos
- 2 tbsp maple syrup
- 2 tbsp champagne vinegar
- 2 tbsp almond butter
- 1/4 tsp red pepper flakes
- 3 cans artichoke noodles
- 1 cup shredded carrots
- 5 spring onions, diced green & white divided
- 2 cloves garlic
- 1 tbsp olive oil
- 6 pasture raised eggs
- salt
- pepper
- sliced almonds optional
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In a small bowl, whisk together all of the sauce ingredients. Set aside.
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Prep your artichoke noodles. Rinse and cut the noodles with kitchen sciccors to make them more bite size friendly.
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Heat a large pan over medium heat.
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In a small bowl, whisk beat the eggs. Season with a dash of salt & pepper.
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Add the olive oil, garlic & white part of the green onion to the heated pan.
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After about 60 seconds, add the eggs and cook for 2-3 minutes or until almost fully done.
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Add in the noodles & carrots. Stir to combine.
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Cook for another 3-5 minutes. Until your eggs are done and your noodles are warm.
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Add in the prepped sauce and toss to combine.
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Remove from heat. Serve immediately topped with the green onion + sliced almonds!