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Prep Time
10 mins
Total Time
20 mins


lime, zested and cut in half
1/3 cup
sodium-reduced chicken broth
75 mL
1/4 cup
peanut butter
60 mL
1 tbsp
sodium-reduced soy sauce
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


Step 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.
Step 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.
Step 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.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
11 g
Saturated Fat:
2 g
46 g
4 g
175 mg
17 g
610 mg