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 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)
15 mins
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)
Calories: 450 Calories
Fat: 19 Grams
Protein: 11 Grams
Cholesterol: 1 Milligrams
Carbohydrates: 57 Grams
Sodium: 890 Milligrams
Fiber: 3 Grams

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