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Asian Vegetables and Noodles with Peanut Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 4 servings.

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.

Ingredients

  7 oz Thai Kitchen® Stir-Fry Rice Noodles

  1/3 cup crunchy peanut butter

  1/3 cup chicken broth

  3 Tbs dry sherry

  2 Tbs McCormick® Gourmet Collection Chives, Chopped

  2 Tbs Thai Kitchen® Premium Fish Sauce

  2 Tbs sugar

  1 Tbs sesame oil

  1 Tbs vegetable oil

  2 cups coarsely chopped bok choy

  1 cup fresh bean sprouts

  1 red bell pepper, cut into thin strips

   McCormick® Gourmet Collection Sesame Seed, Toasted

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Directions

Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside.

Place peanut butter, broth, sherry, chives, fish sauce, sugar and sesame oil in bowl of food processor; cover. Process until smooth. Set aside.

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