Get a little saucy

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ASIAN VEGETABLES AND NOODLES WITH PEANUT SAUCE 

Servings: makes 4 servings

Preparation time: 15 minutes

Cooking time: 10 minutes

INGREDIENTS

7 ounces stir-fry rice noodles (such as Thai Kitchen or another brand)

1/3 cup crunchy peanut butter

1/3 cup unsalted vegetable stock

3 tablespoons dry sherry

2 tablespoons chives

2 tablespoons fish sauce (see Note)

2 tablespoons sugar

1 tablespoon sesame oil

1 tablespoon canola oil

2 cups coarsely chopped bok choy

1 cup fresh bean sprouts

1 red bell pepper, cut into thin strips

Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside. Place peanut butter, vegetable stock, sherry, chives, fish sauce, sugar and sesame oil in bowl of food processor; cover. Process until smooth. Set aside. Heat canola oil in large skillet or wok on medium heat. Add bok choy, bean sprouts and bell pepper; stir-fry 3 to 4 minutes or until vegetables are tender-crisp. Stir in peanut butter mixture. Bring to simmer. Add noodles; toss to coat. Spoon noodle mixture into serving bowls and serve.

Note: Fish sauce is made from anchovies. If you cannot eat it, delete it and substitute with 1/2 teaspoon coarse salt.

Per serving: 432 calories, 9 grams protein, 18 grams fat (38 percent calories from fat), 2.8 grams saturated fat, 57 grams carbohydrate, no cholesterol, 708 milligrams sodium, 3 grams fiber.

Carb count: 4.

 

By Susan Nicholson

Universal Uclick

By |Dec. 14, 2016|

About the Author:

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