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Asian Vegetables and Noodles with Peanut Sauce Recipe
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Provided By
McCormick
Recipe and photo courtesy of
www.mccormick.com
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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Servings:
Ingredients
7 ounces Thai Kitchen® Stir-Fry Rice Noodles
1/3 cup crunchy peanut butter
1/3 cup chicken broth
3 tablespoons dry sherry
2 tablespoons McCormick® 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
Coarsely chopped peanuts
or
McCormick® Gourmet Collection Toasted Sesame Seed (optional)
Directions
PREP
15
mins
COOK
10
mins
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 Calories
: 19 Grams
: 11 Grams
: 1 Milligrams
: 57 Grams
: 890 Milligrams
: 3 Grams
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