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Main Dish > Pasta

Asian Vegetables and Noodles with Peanut Sauce


Preparation Time: 15 minutes

Cook Time: 10 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.


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® Chives

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

Coarsely chopped peanuts or McCormick® Gourmet Collection Toasted Sesame Seed (optional)


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