ASIAN VEGETABLES AND NOODLES WITH PEANUT SAUCE
Servings: makes 4 servings
Preparation time: 15 minutes
Cooking time: 10 minutes
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