Asian Vegetables and Noodles with Peanut Sauce Recipe

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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.
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  • 7 Thai Kitchen® Stir-Fry Rice Noodles
  • 1/3 crunchy peanut butter
  • 1/3 chicken broth
  • 3 dry sherry
  • 2 McCormick® Chives
  • 2 Thai Kitchen® Premium Fish Sauce
  • 2 sugar
  • 1 sesame oil
  • 1 vegetable oil
  • 2 coarsely chopped bok choy
  • 1 fresh bean sprouts
  • 1 red bell pepper, cut into thin strips
  • Coarsely chopped peanuts or McCormick® Gourmet Collection Toasted Sesame Seed (optional)
1. Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside.

2. Place peanut butter, broth, 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. Sprinkle with peanuts or sesame seed, if desired.
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Nutrition (per serving)
: 450
: 19
: 11
: 1
: 57
: 890
: 3

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