coarsely chopped bok choy (2/3 large bok choy or 3 small)
Uncooked Pacific White Shrimp (31 /40 ct), thawed
lightly packed fresh cilantro
rice noodles, medium width (1/2 pkg)
Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp (5 ml) lime zest and juice, soya sauce, ginger and 2 tsp (10 ml) sesame oil until smooth. Set aside.
Heat the oil in a large, non-stick skillet set over medium-high heat. Add the carrots; stir-fry for 3 to 4 min. add the bok choy and shrimp; stir-fry for 2 min. or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro. Toss until heated through.
Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil. Serve the stir-fry over the rice noodles. Garnish with reserved lime wedges, if desired.
This saucy noodle dish is packed with flavour and has 4 grams of fibre per serving
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