Peanut Shrimp with Bok Choy & Rice Noodles

  • Prep Time 10 min
  • Total Time 20 min
  • Serves: 4

Ingredients

  • 1 lime, zested and cut in half
  • 1/3 cup sodium-reduced chicken broth 75 mL
  • 1/4 cup peanut butter 60 mL
  • 1 tbsp sodium-reduced soy sauce 15 mL
  • 1 tbsp minced fresh ginger 15 mL
  • 1 tbsp toasted sesame oil, divided 15 mL
  • 2 tsp vegetable oil 10 mL
  • 2 carrots, peeled and thinly sliced diagonally
  • 3 cups coarsely chopped bok choy (2/3 large bok choy or 3 small) 750 mL
  • 1/2 pkg Uncooked Pacific White Shrimp (31 /40 ct), thawed 227 g
  • 1/2 cup lightly packed fresh cilantro 125 mL
  • 1/2 lb rice noodles, medium width (1/2 pkg) 250 g

Directions

  • Step 1

    Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp (5 ml) lime zest and juice, soya sauce, ginger and 2 tsp (10 ml) sesame oil until smooth. Set aside.

  • Step 2

    Heat the oil in a large, non-stick skillet set over medium-high heat. Add the carrots; stir-fry for 3 to 4 min. add the bok choy and shrimp; stir-fry for 2 min. or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro. Toss until heated through.

  • Step 3

    Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil. Serve the stir-fry over the rice noodles. Garnish with reserved lime wedges, if desired.

Tip

This saucy noodle dish is packed with flavour and has 4 grams of fibre per serving

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Nutrition Facts

  • Nutrition Description ¼ of the recipe
  • Calories 350
  • Fat 11 g
  • Saturated Fat 2 g
  • Carbs 46 g
  • Protein 17 g
  • Cholesterol 175 mg
  • Fibre 4 g
  • Sodium 610 mg