Peanut Shrimp with Bok Choy & Rice Noodles

Prep time: 10min
Total time: 20min
Serves 4
lime, zested and cut in half
1/3 cup
Chicken Broth - 35% Less Sodium
75 mL
1/4 cup
Smooth Peanut Butter
60 mL
1 tbsp
Soy Sauce, 30% Less Salt
15 mL
1 tbsp
minced fresh ginger
15 mL
1 tbsp
toasted sesame oil, divided
15 mL
2 tsp
vegetable oil
10 mL
carrots, peeled and thinly sliced diagonally
3 cups
coarsely chopped bok choy (2/3 large bok choy or 3 small)
750 mL
1/2 pkg
Uncooked Pacific White Shrimp (31 /40 ct), thawed
227 g
1/2 cup
lightly packed fresh cilantro
125 mL
1/2 lb
rice noodles, medium width (1/2 pkg)
250 g
ΒΌ of the recipe
11 g
saturated fat
2 g
46 g
17 g
175 mg
4 g
610 mg


  1. 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.

  2. 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.

  3. 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