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.

Makes 4 servings.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 450
Sodium: 890mg
Fat: 19g
Carbohydrates: 57g
Cholesterol: 1mg
Fiber: 3g
Protein: 11g

Asian Vegetables and Noodles with Peanut Sauce

• Meatless

Ingredients

7 ounces Thai Kitchen® Stir-Fry Rice Noodles
1/3 cup crunchy peanut butter
1/3 cup chicken broth
3 tablespoons dry sherry
2 tablespoons McCormick® Gourmet Collection Chives, Chopped
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon 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 Sesame Seed, Toasted (optional)

Directions

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

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

3. 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.

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