Peanut Shrimp with Bok Choy & Rice Noodles

By KimChi381

Ingredients

• 1 lime, zested and cut in half
• 1/3 cup (75mL) chicken broth, 30% less sodium
• 1/4 cup (60mL) Smooth Peanut butter
• 1 tbsp (15mL) soya sauce, 30% less salt
• 1 tbsp (15mL) minced fresh ginger
• 1 tbsp (15mL) toasted sesame oil, divided
• 2 tsp (10mL) vegetable oil
• 2 carrots, peeled and thinly sliced diagonally
• 3 cups (750mL) coarsely chopped bok choy
• 1/2 pkg (227g) uncooked pacific white shrimp (31 to 40), thawed
• 1/2 cup (125mL) lightly packed fresh cilantro
• 1/2 lb (250g) rice noodles, medium width (1/2 pkg)

Preparation

Step 1

1. Juice half of hte lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp (5mL) lime zest and juice, soya sauce, ginger, and 2 tsp (10mL) sesame oil until smooth. Set aside.

2. Heat 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.

3. Meanwhile, 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.