Peanut Shrimp With Bok Choy and Rice Noodles

Submitted by Nif_H

"This one dish meal has it all - sweet, salty, crunchy and smooth. This recipe definitely has a Vietnamese influence and is just so tasty. From a local grocery store's magazine, please try to use low sodium ingredients. Enjoy!"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lime, zested and cut in half
• 1⁄3 cup chicken broth
• 1⁄4 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, minced
• 1 tablespoon toasted sesame oil, divided
• 2 teaspoons vegetable oil
• 2 carrots, peeled and thinly sliced diagonally
• 3 cups bok choy, coarsely chopped
• 1⁄2 lb medium to large white shrimp (thawed if frozen)
• 1⁄2 cup cilantro, chopped (or parsley if you detest cilantro like I do!)
• 1⁄2 lb rice noodles, medium width

directions

1. Juice half the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 teaspoon of lime zest and lime juice, soy sauce, ginger and 2 teaspoons sesame oil until smooth. Set aside.
2. Heat oil in a large, nonstick skillet over medium-high heat. Add the carrots; stir-fry for 3 to 4 minutes. Add the bok choy and shrimp; stir-fry for 2 minutes or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro or parsley. Toss until heated through.
3. Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil.
4. Serve the stir-fry over rice noodles. Garnish with reserved lime wedges, if desired.