- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1
- lime, zested and cut in half
- 1/3 cup
- sodium-reduced chicken broth
- 75 mL
- 1/4 cup
- peanut butter
- 60 mL
- 1 tbsp
- sodium-reduced soy sauce
- 15 mL
- 1 tbsp
- minced fresh ginger
- 15 mL
- 1 tbsp
- toasted sesame oil, divided
- 15 mL
- 2 tsp
- vegetable oil
- 10 mL
- 2
- carrots, peeled and thinly sliced diagonally
- 3 cups
- coarsely chopped bok choy (2/3 large bok choy or 3 small)
- 750 mL
- 1/2 pkg
- Uncooked Pacific White Shrimp (31 /40 ct), thawed
- 227 g
- 1/2 cup
- lightly packed fresh cilantro
- 125 mL
- 1/2 lb
- rice noodles, medium width (1/2 pkg)
- 250 g
Method
Step 1
Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp (5 ml) lime zest and juice, soya sauce, ginger and 2 tsp (10 ml) sesame oil until smooth. Set aside.
Step 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.
Step 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.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 350
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 46 g
- Fibre:
- 4 g
- Cholesterol:
- 175 mg
- Protein:
- 17 g
- Sodium:
- 610 mg
