Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.
- Prep time 15 minutes
- Total time 25 minutes
- 1/4 cup smooth peanut butter
- 2 tablespoons packed brown sugar
- 1 tablespoon sodium-reduced soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons Asian chili sauce (such as sriracha)
- 1/2 cup sodium-reduced chicken broth
- 260 g rice stick noodles (1/4 inch wide)
- 1 teaspoon vegetable oil
- 2 cloves garlic , minced
- 1 teaspoon grated fresh ginger
- 170 g jumbo shrimp (21 to 25 count), peeled and deveined
- 1 cup sugar snap peas , trimmed
- 2 tablespoons chopped salted roasted peanuts
- Lime wedges
In bowl, whisk together peanut butter, brown sugar, soy sauce, fish sauce, lime juice, vinegar and chili sauce until smooth; gradually whisk in broth until combined. Set aside.
Place noodles in large heatproof bowl; pour in enough boiling water to cover noodles. Let stand until noodles are pliable, about 15 minutes. Drain and rinse under cold water; drain again.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add shrimp; stir-fry until shrimp are pink and opaque throughout, 2 to 3 minutes.
Stir in broth mixture and noodles until coated. Remove from heat. Add snap peas; toss to combine. Sprinkle with peanuts. Serve with lime wedges.
Makes 2 to 3 servings.
Nutritional facts Per each of 3 servings: about
- Fibre 5 g
- Sodium 887 mg
- Sugars 13 g
- Protein 27 g
- Calories 625
- Total fat 17 g
- Potassium 444 mg
- Cholesterol 115 mg
- Saturated fat 3 g
- Total carbohydrate 90 g
- Iron 25
- Folate 23
- Calcium 9
- Vitamin A 6
- Vitamin C 21