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Noodle bowls are a fun idea for “Meatless Mondays.” This flavorful version has rice noodles, fresh vegetables and a sauce of peanut butter, chives and fish sauce.
7 ounces Thai Kitchen® Stir-Fry Rice Noodles
1/3 cup crunchy peanut butter
1/3 cup Kitchen Basics® Original Chicken Stock
3 tablespoons dry sherry
2 tablespoons McCormick Gourmet™ Chives
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cups coarsely chopped bok choy
1 cup fresh bean sprouts
1 red bell pepper, cut into thin strips
Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside.
Place peanut butter, chicken stock, sherry, chives, fish sauce, sugar and sesame oil in bowl of food processor; cover. Process until smooth. Set aside.
Heat vegetable oil in large skillet or wok on medium heat. Add vegetables; stir fry 3 to 4 minutes or until tender-crisp. Stir in peanut butter mixture. Bring to simmer. Add noodles; toss to coat. Spoon noodle mixture into serving bowls.
Kitchen Test Tip: For garnish, sprinkle salad with coarsely chopped peanuts or McCormick® Gourmet Collection Sesame Seed, Toasted, if desired.
(Amount per serving)