Asian Vegetables and Noodles with Peanut Sauce (Wednesday)

Makes 4 servings

7 ounces stir-fry rice noodles (such as Thai Kitchen or another brand)

1/3 cup crunchy peanut butter

1/3 cup unsalted vegetable stock

3 tablespoons dry sherry 2 tablespoons chives

2 tablespoons fish sauce (see note) 2 tablespoons sugar 1 tablespoon sesame oil 1 tablespoon canola oil

2 cups coarsely chopped bok choy

1 cup fresh bean sprouts

1 red bell pepper, cut into thin strips

Prep time: 15 minutes. Cooking time: 10 minutes.

Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside.

Place peanut butter, vegetable stock, sherry, chives, fish sauce, sugar and sesame oil in bowl of a food processor; cover. Process until smooth.

Heat canola oil in a large skillet or wok over medium heat. Add bok choy, bean sprouts and bell pepper; stir-fry 3 to 4 minutes or until vegetables are tender-crisp. Stir in peanut butter mixture. Bring to simmer. Add noodles; toss to coat. Spoon noodle mixture into serving bowls and serve.

Note: Fish sauce is made from anchovies. If you cannot eat it, delete it and substitute with ½ teaspoon coarse salt.

Per serving: 432 calories, 57g carbohydrate, 9g protein, 18g fat (2.8g saturated), no cholesterol, 708mg sodium, 3g fiber. Calories from fat: 38%.