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!
lb medium to large white shrimp (thawed if frozen)
cup cilantro, chopped (or parsley if you detest cilantro like I do!)
lb rice noodles, medium width
Serving Size: 1 (263) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 135 g32 %
Total Fat 15 g23 %
Saturated Fat 2.7 g13 %
Cholesterol 71.4 mg
Sodium 868.4 mg
Dietary Fiber 3.9 g15 %
Sugars 4 g16 %
Protein 15.9 g
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.