Peanut Shrimp With Bok Choy and Rice Noodles |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! 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.
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