Peanut Shrimp With Bok Choy And Rice Noodles

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lime, zested and cut in half
• 1/3 cup chicken broth
• 1/4 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, minced
• 1 tablespoon toasted sesame oil, divided
• 2 teaspoons vegetable oil
• 2 carrots, peeled and thinly sliced diagonally
• 3 cups bok choy, coarsely chopped
• 1/2 lb medium to large shrimp (thawed if frozen)
• 1/2 cup cilantro, chopped (or parsley if you detest cilantro like i do!)
• 1/2 lb rice noodles, medium width

Recipe

• 1 juice half the lime and slice the other half into 4 wedges and reserve. blend the broth, peanut butter, 1 teaspoon of lime zest and lime juice, soy sauce, ginger and 2 teaspoons sesame oil until smooth. set aside.
• 2 heat oil in a large, nonstick skillet over medium-high heat. add the carrots; stir-fry for 3 to 4 minutes. add the bok choy and shrimp; stir-fry for 2 minutes or until shrimp are opaque and vegetables are tender-crisp. stir in the peanut butter mixture and cilantro or parsley. toss until heated through.
• 3 meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil.
• 4 serve the stir-fry over rice noodles. garnish with reserved lime wedges, if desired.