Tomato and Shrimp Rice Noodles

In my searvh for pre run meals I made up this one....love it. This is a great base recipe that you could do so many things. Use the best quality extra virgin olive oil you can to enhance the flavor.

- 200 Grams Raw Shrimp, Tail on - 120 Cals
- 125 grams cherry tomatos - 23 cals
- 75 grams President's Choice Thai Rice Stick Noodles - 270 cals
- 1/2 tbsp Blaze - Balsamic Glaze - 10 cals
- 1/2 tbsp Extra Virgin Olive Oil - 60 cals
- 30 grams - Feta Cheese - 80 cals
- 1 tbsp lemon juice

Sea Salt and Garlic Powder

TOTAL CALS - 563 - serves 1

Preheat oven to 350 degrees. Slice cherry tomatoes in half - sprinkle with sea salt and garlic powder. Bake 15-20.

In a small skillett Sautee shrimp in 1 tbsp lemon juice and 1 tbsp water. Remove shrimp tails, set shrimp aside. Reserve juices from shrimp, lemon, water.

Cook rice noodles (boil water, remove from heat, add noodles, let sit for 3 minutes).

Remove tomatoes from oven and put in skillet, break up tomatos to make a sauce. Add shrimp and sautee to heat (more spices to taste).

Add rice noodles to skillet and toss. Add balsamic glaze and olive oil and heat (a minute or so).

Put full serving on plate, sprinkle feta and stir in. ENJOY.