Peanut Shrimp With Bok Choy and Rice Noodles

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lime, zested and cut in half
  • 13
  • 14
    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
  • 12
    lb medium to large white shrimp (thawed if frozen)
  • 12
    cup cilantro, chopped (or parsley if you detest cilantro like I do!)
  • 12
    lb rice noodles, medium width
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DIRECTIONS

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