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Prep Time
10 mins
Total Time
20 mins


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
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


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.


This saucy noodle dish is packed with flavour and has 4 grams of fibre per serving

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
11 g
Saturated Fat:
2 g
46 g
4 g
175 mg
17 g
610 mg
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