Peanut Shrimp with Bok Choy & Rice Noodles
Prep Time
Serves
Cooking Mode
1 lime, zested and cut in half
⅓ cup sodium-reduced chicken broth
¼ cup peanut butter
1 tbsp sodium-reduced soy sauce
1 tbsp minced fresh ginger
1 tbsp toasted sesame oil, divided
2 tsp vegetable oil
2 carrots, peeled and thinly sliced diagonally
3 cups coarsely chopped bok choy (2/3 large bok choy or 3 small)
½ pkg Uncooked Pacific White Shrimp (31 /40 ct), thawed
½ cup lightly packed fresh cilantro
½ lb rice noodles, medium width (1/2 pkg)
1 lime, zested and cut in half
⅓ cup sodium-reduced chicken broth
¼ cup peanut butter
1 tbsp sodium-reduced soy sauce
1 tbsp minced fresh ginger
1 tbsp toasted sesame oil, divided
2 tsp vegetable oil
2 carrots, peeled and thinly sliced diagonally
3 cups coarsely chopped bok choy (2/3 large bok choy or 3 small)
½ pkg Uncooked Pacific White Shrimp (31 /40 ct), thawed
½ cup lightly packed fresh cilantro
½ lb rice noodles, medium width (1/2 pkg)
Directions
1Juice 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.
2Heat 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.
3Meanwhile, 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.
Tips
1
This saucy noodle dish is packed with flavour and has 4 grams of fibre per serving
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Personal Note
Personal Note
