Peanut Shrimp With Bok Choy And Rice Noodles Recipes

SHRIMP STIR FRY WITH BOK CHOY, DICED TOMATOES, AND RICE NOODLES

Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles image

A flavorful quick and easy dinner, perfect for busy days. Be sure to use fresh ginger and garlic for maximum flavor.

Provided by Deb C

Categories Trusted Brands: Recipes and Tips Hunt's

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 (8 ounce) package dried rice noodles
⅔ cup soy sauce
2 tablespoons water
2 teaspoons rice wine
⅓ cup brown sugar
2 tablespoons grated fresh ginger
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch red pepper flakes
2 tablespoons finely chopped fresh garlic
1 pound jumbo shrimp, peeled and deveined
1 large head bok choy, chopped
1 (14.5 ounce) can Hunt's® Diced Tomatoes
2 green onions, sliced

Steps:

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 80.9 g, Cholesterol 172.6 mg, Fat 5 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 0.9 g, Sodium 3110.5 mg, Sugar 23.5 g

BABY BOK CHOY WITH PEANUT BUTTER NOODLES

Baby Bok Choy With Peanut Butter Noodles image

Make and share this Baby Bok Choy With Peanut Butter Noodles recipe from Food.com.

Provided by Debtex

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb whole wheat spaghetti
1 tablespoon canola oil or 1 tablespoon peanut oil
3 -4 garlic cloves
1 medium onion
1 carrot
2 heads baby bok choy
1/3 cup creamy peanut butter
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey or 2 tablespoons agave nectar, for vegan friends
1 tablespoon lime juice or 1 tablespoon lemon juice
1 tablespoon sriracha sauce or 1 teaspoon crushed red pepper flakes

Steps:

Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
Put the pasta on to boil.
While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
Heat the oil in a large skillet.
Saute onion and garlic. Be careful not to burn them!
Add bok choy and carrots to the pan and sauté just until the greens wilt.
Drain the pasta and add it to the pan. Toss with the veggies.
Pour the peanut sauce over everything and carefully toss.
Eat hot or at room temperature.
If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

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