Asian Vegetables and Noodles with Peanut Sauce

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

  • Step1
  • 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

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