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