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.
15m
PREP TIME
10m
COOK TIME
450
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
- 7 ounces Thai Kitchen® Stir-Fry Rice Noodles
- 1/3 cup crunchy peanut butter
- 1/3 cup chicken stock
- 3 tablespoons dry sherry
- 2 tablespoons McCormick Gourmet™ All Natural 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
INSTRUCTIONS
- 1 Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside
- 2 Place peanut butter, chicken stock, sherry, chives, fish sauce, sugar and sesame oil in bowl of food processor; cover. Process until smooth. Set aside
- 3 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
