Peanut Shrimp With Bok Choy And Rice Noodles - cooking recipe

Ingredients

1 lime, zested and cut in half
1/3 cup chicken broth
1/4 cup smooth peanut butter
1 tablespoon soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon toasted sesame oil, divided
2 teaspoons vegetable oil
2 carrots, peeled and thinly sliced diagonally
3 cups bok choy, coarsely chopped
1/2 lb medium to large white shrimp (thawed if frozen)
1/2 cup cilantro, chopped (or parsley if you detest cilantro like I do!)
1/2 lb rice noodles, medium width

Preparation

Juice half the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 teaspoon of lime zest and lime juice, soy sauce, ginger and 2 teaspoons sesame oil until smooth. Set aside.
Heat oil in a large, nonstick skillet over medium-high heat. Add the carrots; stir-fry for 3 to 4 minutes. Add the bok choy and shrimp; stir-fry for 2 minutes or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro or parsley. Toss until heated through.
Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil.
Serve the stir-fry over rice noodles. Garnish with reserved lime wedges, if desired.